Grilled Chicken Kabob with Spicy Garlic Baste on Pistachio Vegetables





1 cup


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. 


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