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BODYBUILDING RECIPE: Chicken Kebabs with Yogurt-Tahini Sauce



Posted in: Recipes, Cutting, Maintaining | Mar 5, 2012



BODYBUILDING RECIPE: image SERVINGS:
Makes 6 servings

INGREDIENTS:

1/2 cup canola oil
1/2 cup plus 1 Tbsp. lemon juice (from about 3 lemons)
4 teaspoons cumin
2 teaspoons ground coriander
2 teaspoons paprika
4 cloves garlic, smashed
3 pounds boneless, skinless chicken breast, cut into 1-inch pieces
2 red bell peppers, seeded, cut into 1-inch pieces
3 small zucchini, cut into 1-inch pieces
3 small summer squash, cut into 1-inch pieces
1 cup plain low-fat Greek yogurt
2 tablespoons tahini
Salt and pepper
2 red onions, halved, each half cut into quarters
Cooked brown rice, optional


DIRECTIONS
1. In a bowl, whisk oil, 1/2 cup lemon juice, cumin, coriander, paprika and garlic; pour half into a separate bowl. Add chicken to one bowl; turn to coat. Toss peppers, zucchini and squash in other bowl. Cover bowls; chill for at least 2 hours.
2. Make sauce: In a bowl, whisk yogurt, tahini, 1 Tbsp. lemon juice and 1/2 tsp. salt. Cover and chill.
3. Preheat a gas grill to medium-high. Remove chicken and vegetables from marinade; pat dry and discard marinade. Thread chicken, vegetables and onions onto 12 metal skewers. Season kebabs with salt and pepper.
4. Lightly oil grill rack. Grill kebabs, turning, until chicken is cooked through, 4 to 6 minutes. Set aside 6 kebabs to cool. Serve remaining kebabs over brown rice, if desired, with sauce. When reserved kebabs have cooled, remove chicken and vegetables from skewers, wrap well and refrigerate.

NUTRITIONAL INFO
Amount per serving
Calories: 291
Fat: 14g
Protein: 32g
Carbohydrate: 10g
Fiber: 2g





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Disclaimer: ProSource is not responsible for typographical errors. These recipes are provided for informational purposes and should not be used as medical advice. Nutritional content may vary slightly. Consult your physician before beginning any diet or nutritional plan.





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