— ~~ 2 & Splash More Flavor On Your Next Outdoor Meal (NAPSA)—The next time you plan the menu for a picnic or barbecue, treat your guests to more than the average outdoor fare with lighter and more flavorful recipes. A typical outdoor meal may feature healthy eats slathered with not-so-healthy fixings. Marinades, butter, sour cream and dressings are a few traditional ways by which people try to add flavor to food, but in the process can add a surprising amountof calories andfat. “The secret to being the star of every barbecue is easy, especially when your food explodes with flavor,” said Holly Clegg, author of 1 % ing the Easy Way.” “I like to use cooking wine and seasoned rice % “Trim & Terrific Home Entertain- vinegar as alternatives for mari- nades, salad dressings and other condiments, to name a few. They ensure every outdoor mealis trim and terrific—my everyday food mantra.” There are endless ways to put an extra kick in your fare, both on and off the grill. For example, seasoned rice vinegar splashed on salads and vegetables adds instant flavor and contains few calories and no fat. Infusing a meat marinade with cooking wine can also instantly liven up the taste while keepingitlight. To get you started, try Tandoori-Style Grilled Chicken Kebobs, which can add flair to yourplates straight from thegrill. This carefully balanced combination of spices, along with mild seasoned rice vinegar, makes tender, deliciously aromatic chicken kebobs similar to those cooked in tandoor ovens in India. The marinade also tastes great when used with seafood. % 2 Tandoori-Style Grilled Chicken Kebobs cup low-fat, plain yogurt cup Nakano Seasoned Rice Vinegar—Red Pepper or Roasted Garlic small yellow onion, coarsely chopped cup gingerroot, coarsely chopped large cloves garlic 2 teaspoons paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric % teaspoon salt % teaspoon ground cinnamon % teaspoon ground nutmeg %4 teaspoon ground cardamom %, teaspoon cayenne pepper 2 pounds chicken tenders 8 (10-inch) skewers 1.In a blender, combine yogurt, seasoned rice vinegar and remaining ingredients except chicken. Cover and run on high until smooth. 2.Place chicken in a nonmetallic bow] or sealable plastic bag. Add marinade andstir to coat chicken. Cover andrefrig- erate at least 8 hours or overnight, stirring chicken one or more times while marinating. 3.If using wood skewers, soak skewers in water 30 minutes. Drain chicken well and discard marinade. Thread chicken onto skewers. 4.Preheat grill to mediumhigh heat. Grill kebobs about 8 minutes over direct heat with cover closed. Use a metal spatula to turn kebobs. Grill with cover closed 6-8 minutes more or until chicken is no longer pink inside. Serves 6 to 8. Marinating time 8-24 hours; cook time 14-16 minutes. Notes: eKebobs may be cooked in the broiler. eMarinate firm fish such as halibut and salmon no more than 8 hours; thinnerfish fillets 2-3 hours. Grill whole pieces of fish, not skeweredfish. Nutrition Information, about % of recipe: Calories 180, Calo- ries from Fat 36, Total Fat 4g, Saturated Fat 1g, Cholesterol 90mg, Sodium 290mg, Total Carbohydrates4g, Fiber 0g. For more recipes and information, visit www.mizkan.com.
