Chicken Skewers with Grilled Mango
Need a gluten free main course? Chicken Skewers with Grilled Mango could be an excellent recipe to try. One portion of this dish contains about 51g of protein, 8g of fat, and a total of 373 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 25 minutes. Head to the store and pick up salt, pepper, yogurt, and a few other things to make it today. To use up the mangoes you could follow this main course with the Coconut Panna Cotta with Passionfruit and Mangoes as a dessert.
Instructions
Soak skewers in warm water at least 20 minutes while chicken is marinating.
In a large, shallow dish, mix together the yogurt, lemon juice, garlic, sugar, salt, turmeric, and pepper. Slice each chicken breast half lengthwise into 3 to 4 long strips.
Add chicken to yogurt mixture and toss to coat. Cover with plastic wrap and refrigerate at least 20 minutes or overnight, if desired.
Lightly coat clean grids of grill with cooking oil spray.
Heat grill to medium-high heat. Peel mangoes and slice large pieces from pits; discard pits.
Remove chicken from marinade, shaking off excess, and thread on skewers. Arrange chicken diagonally across grids, without touching. Cook, with lid down, 3 minutes per side, until chicken is seared and just cooked through.
Transfer chicken to a platter and cover with foil to keep warm.
Place mango slices on grids and cook on both sides until just seared and warm, about 2 minutes per side.
Serve skewers with grilled mango pieces.