Drumsticks with Vegetable Skewers

Drumsticks with Vegetable Skewers

  • 2 large yellow onions, thinly sliced
  • 1 cup low-fat plain yogurt
  • ½ cup plus 3 tablespoons fresh lime juice, divided
  • 3 tablespoons salt, divided
  • 2 tablespoons black pepper, divided
  • 8 skinless chicken drumsticks
  • ¼ teaspoon saffron threads
  • 4 plum tomatoes, halved lengthwise
  • 8 cipollini onions, halved
  • 1 red bell peppers, cored, seeded and cut into 1-inch squares
  • 1 teaspoon ground cumin
  • 4 metal skewers
  • 2 ears fresh corn, halved crosswise

Combine yellow onions, yogurt, ½ cup lime juice, 1 teaspoon salt and 1 teaspoon pepper in a re-sealable plastic bag. Add drumsticks, toss to coat and chill 1 to 24 hours, turning once. Remove chicken from bag; pat dry. Heat oven to 475 degrees. Dissolve saffron in 3 tablespoons warm water. Whisk in remaining 3 teaspoons lime juice, 2 teaspoons salt and 1 teaspoon pepper. Line a baking sheet with foil; place a roasting rack on sheet. Place chicken on rack and bake, basting with lime mixture every 10 minutes, until cooked through, 30 to 35 minutes. While chicken bakes, coat tomatoes, onions and bell pepper with cum; season with salt and pepper; thread onto skewers. Place skewers and corn on rack and roast until tender, 15 minutes.

  • 417 calories
  • 11 grams fat
  • 44 grams carbs
  • 41 grams protein



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