Source: dLife

Flavorful marinade of curry, cilatro, citrus, and yogurt make these chicken kabobs packed with great taste.

Servings

1 lb boneless skinless chicken breasts , cut into 1 1/2 inch pieces
0.5 cup lowfat plain yogurt
0.25 cup fresh cilantro , snipped
1 tsp lime peel zest , finely shredded
2 tbsp fresh lime juice
2 tbsp olive oil
1 tbsp honey
1 tbsp dijon mustard
0.5 tsp curry powder
0.25 tsp salt
0.25 tsp black pepper
2 medium garlic cloves , minced
2 chopped green bell peppers , cut into 1-inch pieces
1 medium zucchini , cut into 1/2-inch slices
0.5 cup fresh cherry tomatoes

1 Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together yogurt, cilantro, lime peel, lime juice, oil, honey, Dijon mustard, curry powder, salt, black pepper, and garlic.
2 Pour over chicken; seal bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade.
3 On eight 10- to 12-inch metal skewers, alternately thread chicken, sweet peppers, and zucchini, leaving ¼ inch between pieces. Brush vegetables with marinade. Discard any remaining marinade.
4 In a grill with a cover arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place kabobs on the grill rack over drip pan.
5 Cover and grill for 18 to 20 minutes or until chicken is no longer pink (170 degrees), turning once halfway through grilling.
6 Place a cherry tomato on the end of each skewer the last 1 minute of grilling.