Tandoori Chicken Kabobs
Courtesy of Kraft Kitchens
Servings: 4
Prep Time: 10 Min. Cook Time: 10 Min. Marinate: 30 Min. What you need:
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+ 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
+ 2 Tbsp. tandoori paste + 1 lb. boneless skinless chicken breasts, cut into 12 pieces What to do:
1. MIX cream cheese and tandoori paste in medium bowl. Add chicken; toss to coat. Refrigerate 30 min. to marinate.
2. HEAT broiler. Remove chicken from marinade; reserve marinade. Thread chicken onto 4 skewers; brush with reserved marinade. Place on rack of broiler pan. 3. BROIL, 6 inches from heat, 8 to 10 min. or until chicken is done, turning after 5 min. * Serving Suggestion: Serve over a colorful hot cooked rice pilaf. Add a tossed green salad for even more color and crunch. * Note: If using wooden skewers, soak skewers in water 30 min. before using to assemble kabobs to prevent the skewers from burning on the grill. * Substitute: Prepare using PHILADELPHIA Neufchatel Cheese. |