Grilled Chicken Kabob with Spicy Garlic Baste on Pistachio Vegetables
2 Whole chicken breasts, boned and skinned
Spicy Garlic Baste (recipe follows)
½ pound Zucchini, halved lengthwise then thickly sliced
½ pound Crookneck squash, chunked
1 Large tomato, seeds drained, diced
½ cup Whole, shelled, natural American pistachios, coarsely chopped
2 teaspoons Vegetable oil
Cooling Yogurt Mint Sauce (recipe follows)
4 cups Hot cooked rice
Cube chicken, thread on skewers then brush with Spicy Garlic Baste until well coated. Barbecue over medium-hot coals or broil 3-inches from heat for about 8 minutes, or until done. (Don't overcook!) Turn and brush with marinade about halfway through. Meanwhile, heat oil in skillet over high heat. Add two kinds of squash and stir-fry until tender-crisp, about 2 minutes. Reduce heat and add tomato, pistachios and remaining Garlic Baste. Stir-cook until hot and tender, about 2 minutes more. Turn onto platter and lay skewers on top. Serve with Cooling Yogurt Mint Sauce.
Note: If using bamboo skewers, soak in water for 15 minutes prior to threading.
Spicy Garlic Baste: Combine 6 teaspoons minced garlic with 1/2 to 1 1/2 teaspoons bottled red pepper flakes and 1/4 cup bottled fat-free vinaigrette or Italian dressing.
Cooling Yogurt Mint Sauce: Combine 1 cup nonfat plain yogurt, 1/2 teaspoon grated lime peel and 1 tablespoon finely chopped fresh mint.