1. Soak 24 short bamboo skewers in water for 30 minutes. Thinly slice the chicken breast lengthwise into 24 strips and thread them, through their long sides, onto the skewers. Arrange on a baking sheet.
2. In a small bowl, combine the curry powder, cumin, 1/2 teaspoon salt and 1 teaspoon pepper. Brush the chicken strips on both sides with the 2 tablespoons peanut oil and sprinkle all over with the dry ingredients. Refrigerate for 1 hour.
3. In a food processor, combine the rice vinegar, mayonnaise, soy sauce, mint, coriander and 1/4 teaspoon each salt and pepper. With the machine on, slowly drizzle in the 1/2 cup peanut oil and process until smooth. Transfer the vinaigrette to a dipping bowl, cover and refrigerate until ready to serve.
4. Preheat a stovetop grill pan over high heat. Working in batches if necessary, grill the chicken skewers, turning once, until cooked through and nicely browned, about 2 minutes per side. Serve with the vinaigrette.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Kebab (19g)|
|Recipe Makes: 24|
|Calories from Fat: 49 (80%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 6.3mg||2 %|
|Sodium 41mg||1 %|
|Potassium 29mg||1 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.6g|
|Protein 2.3g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 61
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