Thai Chicken Satays

by the Editors of Publications International, Ltd.

Cite This!
Close 
Please copy/paste the following text to properly cite this HowStuffWorks article:

Publications International, Ltd., the Editors of.  "Thai Chicken Satays."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/thai-chicken-satays-recipe.htm>  01 December 2008.

Thai Chicken Satay Photo
Thai Chicken Satay
Yield: Makes 6 servings
See Cooking Videos
Ingredients:
1
cup plain yogurt

1/2
cup coconut milk

1
tablespoon curry powder

1
teaspoon lemon juice

1
teaspoon grated fresh ginger

1/2
teaspoon salt

1/2
teaspoon black pepper

1
clove garlic, crushed

1
pound chicken tenders

6
(6-inch) pita bread rounds, cut in half

Chopped fresh cilantro

Plain yogurt



Preparation:
1.
Combine 1 cup yogurt, coconut milk, curry, lemon juice, ginger, salt, pepper and garlic in medium bowl; reserve 1/3 cup marinade. Add chicken to remaining marinade; cover and refrigerate at least 8 hours.

2.
Soak 12 (10-inch) wooden skewers in water 30 minutes; set aside.

3.
Remove chicken from marinade; discard marinade. Thread chicken onto skewers. Place skewers on broiler rack coated with nonstick cooking spray; place rack on broiler pan. Broil 4 to 5 inches from heat source 4 to 5 minutes. Turn skewers; brush with reserved marinade. Discard any remaining marinade. Broil 4 minutes more or until chicken is no longer pink in center.

4.
Remove chicken from skewers. Fill pitas with chicken and top with cilantro and dollop of yogurt.


Serving Suggestion: Serve with a fruit salad including pineapple, mandarin oranges and bananas.

Nutritional Information:
Serving Size: 2 filled pita halves
Sodium 570 mg
Protein 25 g
Fiber <1 g
Carbohydrate 38 g
Cholesterol 48 mg
Total Fat 8 g
Calories from Fat 22 %
Calories 329
Dietary Exchange:
Fat 1
Meat 2
Starch 2-1/2


This recipe appears in: Thai