“These are light on curry but flavorful, and a nice change of pace when you're tired of the same old cookout fare.” - by Aurie McGoldrick
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- In a large, shallow dish, mix the mayonnaise, garlic, curry powder, chili powder, and ginger. Place the chicken in the mixture, and stir to coat. Cover, and refrigerate for 2 to 4 hours.
- Preheat the grill for medium-high heat.
- Discard marinade, and thread chicken pieces and mushrooms onto skewers. In a saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes, or until rice is tender.
- Lightly oil the grill grate. Grill skewers, turning often, for 5 to 10 minutes, or until chicken juices run clear.
- In a small bowl, toss together the tomato and onions. Serve the grilled chicken and mushrooms over rice. Top with the onions and tomatoes.
Nutrition
Amount Per Serving (4 total)
- Calories
- 394 cal
- 20%
- Fat
- 4.8 g
- 7%
- Carbs
- 43.7 g
- 14%
Based on a 2,000 calorie diet
Share It
Reviews (37)
Rate This Recipe
"GREAT RECIPE! I DIDN'T MAKE KABOBS, JUST MARINATED THE CHICKEN BREASTS AND THEN GRILLED. THIS IS A KEEPER! THANKS, AURIE...." See more"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
