(Yes, I cheated. That is the picture in the cookbook.)
Thai Chicken Satays1 cup plain yogurt1/2 cup coconut milk1 tablespoon curry powder1 teaspoon lemon juice1 teaspoon grated fresh ginger (I use powdered.)1/2 teaspoon salt1/2 teaspoon fresh ground black pepper1 clove garlic, crushed (I used a bit of garlic powder.)1 pound chicken tenders (I cut frozen skinless chicken breasts up into chunks.)6 (6-inch) pita bread rounds, cut in half*Choppen fresh cilantro (I prefer fresh, but had to use dried this time.)Plain yogurtCOMBINE: 1 cup yogurt, coconut milk, curry, lemon juice, ginger, salt, pepper and garlic in medium bowl; reserve 1/3 cup marinade. Add chicken to remaining marinade; cover and refrigerate at least 8 hours. (I don’t always have 8 hours…)SOAK 12 (10 inch) wooden skewers in water 30 minutes; set aside.REMOVE chicken from marinade; discard marinade. Thread chicken onto skewers. Place skewers on broiler rack coated with nonstick cooking spray; place rack on broiler pan. Broil 4 to 5 inches from heat source 4 to 5 minutes. Turn skewers; brush with reserved marinade. Broil 4 minutes more or until chicken is no longer pink in center.REMOVE chicken from skewers. Fill pitas with chicken and top with cilantro and dollop of yogurt.
Heidi’s Tips:
*I served the chicken with whole grain wraps which weren’t as dry and didn’t fall apart as easily as the pita pockets. The kids loved them! I offered a green salad, but we used the lettuce in the wraps. Instead of adding the remaining marinade while broiling, I saved it and served it as a dressing instead of the plain yogurt.The chicken is rather mild tasting and all three (picky eater) boys love it!
Coconut milk can be found in the Asian food section at the grocery store. It comes in a can. Use the remaining coconut milk to make smoothies, hot chocolate, or cream of wheat.