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Curry Kabobs
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.
Prep Time: approx.
15 Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 165 minutes .
Makes 4 servings.
Printed from fosterfarmsandnewmansown.net
1 1/2 pounds Foster Farms Boneless Skinless Breast Fillets, cubed
1 cup uncooked white rice
2 cups water
8 ounces fresh mushrooms, sliced
1 tomato, diced
3 green onions, chopped
skewers
Marinade
1/2 cup light mayonnaise
1 teaspoon minced garlic
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/2 teaspoon ground ginger
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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.
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