Curry Kabobs

Summary

A gently spiced marinade sets the stage for skewered chicken and mushrooms garnished with diced tomato and green onion. Sure to be a summertime favorite, hot off the grill.

DIRECTIONS

1. In a large, shallow dish, mix the mayonnaise, garlic, curry powder, chili powder, and ginger. Place the chicken in the mixture, and stir to coat. Cover, and refrigerate for 2 to 4 hours.

2. Preheat the grill for medium-high heat.

3. Discard marinade, and thread chicken pieces and mushrooms onto skewers. In a saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes, or until rice is tender.

4. Lightly oil the grill grate. Grill skewers, turning often, for 5 to 10 minutes, or until chicken juices run clear.

5. In a small bowl, toss together the tomato and onions. Serve the grilled chicken and mushrooms over rice. Top with the onions and tomatoes.

NUTRITIONAL INFO

Calories	492 cal
Total Fat	15.5 g
Cholesterol	108 mg
Sodium	323 mg
Carbohydrates	46.5 g
Fiber	2.1 g
Protein	41.4 g