curry yogurt chicken kebabs

curry yogurt chicken kebabs

prep time: 10 minutes
cook time: 20 minutes
ready in: 30 minutes

makes: 6 servings, 1 kebabs each


  • 1½ lbs boneless, skinless chicken breast, fat trimmed
  • 1/2 cup low fat plain yogurt
  • 1½ Tablespoons curry powder
  • 1/2 teaspoon fresh ginger, minced
  • 1 large red bell pepper
  • 1 large mango*
  • 6 skewers

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. If using wooden skewers, soak in water for at least 30 minutes. Cut the chicken into approximately 24 1-inch pieces. Combine the yogurt, curry and ginger in a bowl. Add the curry mixture to the chicken and coat well. Cover and marinate in refrigerator for at least 1 hour, no more than 3 hours. While chicken is marinating, cut the red pepper and mango, if needed, into approximately 12 1-inch pieces.
  2. When ready to cook, preheat oven to 350°f. Skewer the kebabs in this order: chicken, pepper, chicken, mango, chicken, pepper, chicken, ending in mango. Spray cooking sheet with non-stick spray. Place kebabs on the cookie sheet and cook for 15–20 minutes or until the internal temperature of a large piece of chicken is 165°f.

Tip: *Canned precut mango may be used.

Serving Suggestion: Serve with Basmati rice and Cucumber Mango Raita.

per serving: 150 calories, 2g total fat, 0g saturated fat, 75mg cholesterol, 100mg sodium, 7g carbohydrates, 1g dietary fiber, 6g sugars, 27g protein