2 teaspoons olive oil
1 teaspoon curry powder
1 teaspoon garam masala
6 ounces plain Greek yogurt, low fat or fat free
1 1/2 pounds chicken breasts, boneless, skinless, cut into cubes
3 ounces dried apricot halves, chopped and set aside
2 bell peppers (1 yellow, 1 orange), seeded and cut into squares
2 zucchini, washed, sliced into 1/4 inch circles
1 Vidalia onion, peeled and cut into chunks
1 cup fresh cilantro leaves (or herb of choice), chopped
Combine the oil, spices and yogurt in a large bowl and mix well. Add chicken to bowl and mix well. Cover and chill for a few hours or overnight.
When ready to cook, preheat grill to medium. Thread the chicken onto skewers, alternating with the peppers, zucchini and onions. Place skewers on grill and turn frequently for about 8–10 minutes, or until chicken is cooked through and veggies are slightly charred. Place on serving platter and sprinkle with apricots and cilantro.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.