INGREDIENTS
- 12 new or baby potatoes
- 3 tablespoons canola oil
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon curry powder
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- 20 peeled and deveined raw shrimp, tails left on (20-25 per pound; see Tip)
- 1/2 cup nonfat plain yogurt
- 1 teaspoon lime juice
DIRECTIONS
- Preheat grill to medium. (No grill? See Broiler Variation.)
- Place potatoes in a microwave-safe container.
- Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
- Meanwhile, combine oil, cilantro, curry powder, garlic and salt in a large bowl. Reserve 2 tablespoons of the mixture in a small bowl.
- Add shrimp and the potatoes to the large bowl; toss to coat. Thread the shrimp and potatoes onto four 12-inch skewers.
- Grill the kebabs, turning once, until the shrimp are pink and the potatoes are browned, 2 to 3 minutes per side.
- Stir yogurt and lime juice into the small bowl of reserved sauce.
- Serve each kebab with 2 tablespoons sauce.
NUTRITION
Per serving:
246 calories
12 g fat
1 g sat
15 g carbohydrates
0 g total sugars
19 g protein
1 g fiber
SmartPoints value : 6
