Curry Chicken Kebabs
Chicken / Poultry
  1. 1 package (6.09 ounces) NEAR EAST® Rice Pilaf mix
  2. 1/3 cup currants or raisins
  3. 1/4 cup sliced green onions
  4. 3/4 cup plain low-fat yogurt
  5. 2 teaspoons curry powder
  6. 1/2 teaspoon garlic powder
  7. 12 ounces boneless, skinless chicken breast halves (about 3), cut into 1-inch pieces
  8. 1 medium red bell pepper, chopped into 1-inch pieces
  9. 1/4 cup mango chutney or apricot preserves, divided
Preparation Instructions
  1. Prepare rice pilaf mix according to package directions, except stir in currants and green onions when adding rice.
  2. In medium bowl, combine 1/4 cup yogurt, curry and garlic powder; add chicken and toss, coating thoroughly. Discard yogurt mixture.
  3. Thread chicken alternately with bell pepper pieces onto 4 skewers. Grill or broil kebabs 4 to 6 inches from heat 3 to 5 minutes. Turn kebabs and grill an additional 3 to 5 minutes, or until chicken is no longer pink inside.
  4. Meanwhile, in small bowl, combine 2 tablespoons chutney with remaining 1/2 cup yogurt; set aside.
  5. When rice is done, stir in remaining 2 tablespoons chutney. Serve kebabs over bed of rice. Serve with yogurt sauce.
4 Servings
15 Minutes
25 Minutes
Nutrition Information
Calories: 380; Calories from Fat: 45; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 55mg; Sodium: 800mg; Total Carbs: 57g; Dietary Fiber: 2g; Protein: 28g; Vitamin A: 26%; Vitamin C: 65%; Calcium: 16%; Iron: 11%;