Tandoori Grilled Shrimp Kebabs
- Total Time
cooking spray1 spray(s)
plain lowfat Greek yogurt⅓ cup(s)
garlic clove(s)2 medium clove(s), minced
fresh lemon juice1 ½ tsp
olive oil1 ½ tsp
curry powder1 tsp
ground cumin1 tsp
ground coriander1 tsp
ground ginger½ tsp
uncooked shrimp1 pound(s), large peeled and deveined
cilantro2 Tbsp, fresh, chopped
- Stir together yogurt, garlic, lemon juice, oil, curry powder, cumin, coriander, and ginger in large bowl. Add shrimp and toss to coat. Cover and refrigerate at least 15 minutes or up to 2 hours.
- Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
- Remove shrimp from marinade and discard marinade. Thread shrimp onto 4 (10-inch) metal skewers (if using wooden skewers, soak in water 20 minutes prior to use to prevent charring).
- Place kebabs on grill rack and grill, turning occasionally, until shrimp are just opaque in center, about 8 minutes. Arrange kebabs on platter and sprinkle with cilantro.
- Per serving (1 kebab)