Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Grilled Turmeric Chicken with Cabbage Salad
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 430
- Total Fat
- 25 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 94 milligrams
- Sodium
- 704 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 3 grams
- Sugar
- 7 grams
- Protein
- 36 grams
For this quick, grilled summer chicken dinner, cubes of chicken breast are marinated with turmeric and coriander. Grill on skewers, then serve with a crunchy and refreshing cabbage-cucumber salad flavored with lemon, honey and dill.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 430
- Total Fat
- 25 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 94 milligrams
- Sodium
- 704 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 3 grams
- Sugar
- 7 grams
- Protein
- 36 grams
Ingredients
Directions
- Preheat a grill to medium-high. Season the chicken generously with salt, pepper, the coriander and turmeric. Drizzle with 3 tablespoons olive oil and toss to coat. Thread the chicken onto four 8-inch metal skewers (or wooden skewers soaked in water for at least 20 minutes). Set aside.
- Combine the cabbage, cucumbers and red onion in a medium bowl. Add the lemon juice, honey, remaining 3 tablespoons olive oil, 3/4 teaspoon salt and a few grinds of pepper. Add the dill, toss well and set side.
- Oil the grill grates. Put the kebabs on the grill and cook, turning occasionally, until well browned and cooked through, 8 to 10 minutes. Transfer to a plate.
- Season the cabbage salad with salt; divide among plates. Serve with the chicken and pita.
