Recipe - Tandoori Chicken Tikas

2/3 cup Plain lowfat yogurt
3 tablespoon Paprika
2 tablespoon Curry powder
2 teaspoon Freshly ground pepper
1 teaspoon White vinegar
Three fourths teaspoon Peeled grated gingerroot
One fourth teaspoon Salt
2 Cloves garlic, crushed
1 pound Skinned boned chicken
breast, cut into 24
bitesize pieces
Vegetable cooking spray
2 Pita bread rounds, (6inch)
cut in half
One half cup Plain lowfat yogurt

Combine first 8 ingredients in a medium bowl, and stir well. Add chicken to
yogurt mixture; stir well. Cover and marinate in refrigerator overnight.

Remove chicken from marinade, reserving marinade.

Thread 6 chicken pieces onto each of 4 (8inch) skewers. Place skewers on a
broiler rack coated with cooking spray, and place rack on a broiler pan.

Broil 5One half inches from heat 6 minutes. Turn skewers over; brush with
reserved marinade. Broil an additional 6 minutes or until chicken is done;
remove chicken from skewers. Yield: 4 servings.

Per serving: 255 Calories; 4g Fat (13% calories from fat); 29g Protein; 27g
Carbohydrate; 57mg Cholesterol; 404mg Sodium

NOTES : This recipe for tikas (from the Indian word for "tidbits")
represents two "musts" for Sharmi Banik, of Chevy Chase, Maryland. One is
to remain true to her Indian heritage, and the other is to always serve
healthful, tasty food. To serve, fill each pita half with 6 chicken pieces,
and top with 2 tablespoons yogurt.

Recipe by: Cooking Light, Oct 1993, page 132

Posted to MCRecipe Digest V1 #453 by igor@digex.net on Jan 28, 1997.