Chicken Kabobs with Double Dipping Sauces
Grated lemon rind from 1 lemon
Juice from 1 lemon, divided
2 teaspoons bottled minced garlic
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 yellow bell pepper, cut into 1” pieces
1 orange bell pepper, cut into 1” pieces
16 grape tomatoes
1 small red onion, cut into 1” wedges
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Creamy pesto sauce
2 tablespoons plain Greek yogurt
2 tablespoons reduced-fat sour cream
1 tablespoon commercial pesto
3 tablespoon light mayonnaise
1 tablespoon reduced fat sour cream
¼ teaspoon curry powder
1. Prepare grill.
2. Combine rind, 2 tablespoons juice, garlic, oil, salt, and pepper. Toss with chicken. Thread vegetables and chicken onto 8 (12-inch) skewers. Place skewers on hot grill. Cook 12 minutes or until chicken is done, turning occasionally.
3. Combine 1 teaspoon juice, yogurt, sour cream, and pesto. Combine the second sauce of mayonnaise, sour cream, curry powder and 1 teaspoon lemon juice in a separate bowl. Serve sauces with kebabs.
Yields: 4 servings (2 kabobs and 2 tablespoons sauce)
225 calories; 8 grams fat