White rice cooked with a handful of blanched almonds and raisins sets off this low-calorie dish
2 medium size yellow squash
3 tablespoons butter or margarine
2 medium size zucchini
6 boneless, skinless chicken thighs (about 1 ½ pounds)
3 cloves garlic, finely chopped
6 tablespoons lemon juice
2 tablespoons light brown sugar
½ teaspoon salt
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Preheat the broiler in a saucepan, bring 2 inches of water to a boil over high heat. Meanwhile, cut yellow squash and zucchini into 1-inch thick slices. Add the vegetables to the boiling water and cook until just softened, about 2 minutes.
Meanwhile cut each boned chicken thigh into four chunks. In a medium-sized saucepan, melt butter over moderate heat. Add garlic and saute 10 seconds. Remove the pan from the heat and stir in lemon juice, salt and brown sugar until well mixed.
Drain the vegetables. Add the vegetables and chicken to the butter mixture. Tos until well mixed. On four 12-inch metal skewers, alternatively thread the chicken and vegetables, reserving any of the remaining butter mixture
Broil the kebabs 4 inches from the heat until lightly browned, 6 to 8 minutes., turning the kebabs occasionally and brushing them with more of the butter mixture.
Cuisine Writer
