Tandoori Chicken Kabobs

Tandoori Chicken Kabobs

Courtesy of Kraft Kitchens 4 Servings • 10 Min. Prep Time • 10 Min. Cook Time • 30 Min. Marinate Time
Ingredients
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. tandoori paste
1 lb. boneless skinless chicken breasts, cut into 12 pieces

Directions:

1. MIX cream cheese and tandoori paste in medium bowl. Add chicken; toss to coat. Refrigerate 30 min. to marinate.

2. HEAT broiler. Remove chicken from marinade; reserve marinade. Thread chicken onto 4 skewers; brush with reserved marinade. Place on rack of broiler pan.

3. BROIL, 6 inches from heat, 8 to 10 min. or until chicken is done, turning after 5 min.

* Serving Suggestion: Serve over a colorful hot cooked rice pilaf. Add a tossed green salad for even more color and crunch.

* Note: If using wooden skewers, soak skewers in water 30 min. before using to assemble kabobs to prevent the skewers from burning on the grill.

* Substitute: Prepare using PHILADELPHIA Neufchatel Cheese.