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Mint and Ginger Chicken Kabobs with Spicy Raita
reprinted with permission from Bal’s Quick & Healthy Indian by Bal Arneson (Whitecap)
salt to taste
6 metal or wooden skewers
Spicy Raita
This dip can be made ahead of time and it will keep well in the refrigerator for three to four days.
1 tsp (5 mL) prepared grainy mustard
salt and pepper to taste
Makes about 1 cup.
Ingredients Per Serving Qty Common Price Price per Serving
1/2 cup (125 mL) finely chopped mint 2 tablespoons
$3.92 per ounce
$1.67
2 Tbsp (30 mL) tamarind pulp 1 1/2 teaspoons
n/a
 
2 Tbsp (30 mL) grapeseed oil 1 1/2 teaspoons
$9.99 per 16 7/8 fluid ounces
$0.15
1 Tbsp (15 mL) freshly grated ginger 3/4 teaspoon
$2.99 per pound
$0.01
1 Tbsp (15 mL) garam masala 3/4 teaspoon
$3.65 per 3 ounces
$0.06
1 Tbsp (15 mL) brown sugar 3/4 teaspoon
$2.79 per 2 pounds
$0.01
1 lb (500 g) boneless, skinless chicken breasts, cut into 1½-inch pieces 1/4 lb
$2.99 per pound
$0.75
1 cup (250 mL) plain low-fat yogurt 1/4 cup
$2.50 per 32 ounces
$0.18
1 Tbsp (15 mL) chopped mint 3/4 teaspoon
$3.92 per ounce
$0.20
1 Tbsp (15 mL) finely chopped chives 3/4 teaspoon
$2.59 per 2/3 ounces
$0.21
1 Tbsp (15 mL) lemon juice 3/4 teaspoon
$2.19 per 15 fluid ounces
$0.02
Combine all the ingredients in a small serving bowl and stir until well mixed. 1/4 combine
$3.29 per 26 ounces
$0.29
Total per Serving $3.54
Total Recipe $14.16
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