Tandoori Grilled Shrimp Kebabs
Plain lowfat Greek yogurt
2 medium clove(s), minced
Fresh lemon juice
1 pound(s), large peeled and deveined
2 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)