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Recipes

   
Mediterranean Diabetes Cookbook

Sesame-Coated Chicken Kabobs with Raspberry-Mustard Glaze

Throughout the Middle East, sauces made with tahini are served to accompany kabobs. In this recipe, chicken morsels are marinated in tahini to give them additional flavor and protein.

For this recipe, and for dozens of other Association-approved recipes, purchase The Mediterranean Diabetes Cookbook from our online store. When you order directly from the American Diabetes Association, proceeds benefit important diabetes research, education and advocacy efforts. Thank you for your support.

Amy Riolo

Amy Riolo

"After spending a lot of time in North African and the Middle Eastern countries famous for thier grilled foods, I believe that the secret to great grilling is a great marinade. Marinades are the key to successful grilling. A few great and healthful ingredients like olive oil, garlic, herbs, spices (and in this case, mustard and raspberries) pack sweet and sour flavors into lean meat without a lot of fat and calories."

Serves: 6; Serving size: 3-4 ounces chicken

Ingredients
1/3 cup tahini (sesame paste)
Juice of 1/2 lemon
2 cloves garlic, minced
1/8 tsp salt
Dash fresh ground pepper
Dash crushed red chili flakes, if desired
2 lb boneless, skinless chicken breasts, cubed
2 tsp Dijon mustard
2 tsp honey
2/3 cup mashed fresh or frozen raspberries with juice
2 Tbsp canola oil
1 head romaine lettuce, cored and chopped into bite-size pieces

Preparation
1. In a large bowl, combine tahini, lemon juice and garlic. Whisk together with a fork. Continue whisking, and stir in 1/4 cup water a little at a time to form a smooth dressing. Add salt, pepper and chili flakes. Stir to combine.

2. Rinse chicken pieces and add to tahini sauce. Turn to coat. Marinate, covered, for 1 hour at room temperature or overnight in the refrigerator.

3. Preheat broiler, grill or grill pan. Evenly thread chicken pieces onto six skewers. Discard leftover marinade. Grill chicken, turning frequently, until golden brown on the outside and cooked through on the inside (about 20 minutes).

4. Make dressing by combing mustard, honey and mashed raspberries with juice in a small bowl. Whisk in canola oil to form a smooth glaze. Place in a small serving bowl. Line the bottom of a serving platter with lettuce. Lay chicken pieces on top and brush with glaze. Serve warm.

Healthy living tradition
Packaged salad dressings are full of chemicals, preservatives, and unnecessary ingredients. Take a tip from Mediterranean kitchens: serve salads with extra-virgin olive oil, lemon juice, lime juice, or vinegar. Using Dijon mustard and raspberries (as in this recipe) will give you a thicker consistency and additional flavor without adding a lot of calories or fat.

Exchanges/Choices
1/2 Carbohydrate
5 Lean Meat
1/2 Fat

Calories:  275
     Calories from Fat:  110
Total Fat:  12 g
     Saturated Fat:  1.9 g
Cholesterol:  90 mg
Sodium:  150 mg
Total Carbohydrate:  7 g
     Dietary Fiber:  3 g
     Sugars:  3 g
Protein:  34 g

Author Bio
Amy Riolo is an internationally recognized expert known for fusing the worlds of cuisine, culture, and history in her work. An award - winning author, popular lecturer, food historian, food writer, culinary consultant, and cooking instructor, she was dubbed the “Cook to the Kings” by a Cairo newspaper in 2008.

A successful culinary consultant, Amy enjoys developing concepts, menus, action plans, recipes, training seminars and guides, and themes for corporations, restaurants, and hotels. Amy’s popular lectures range in topics and include everything from Middle Eastern business and dining etiquette to the cuisine and culture of all Mediterranean cuisines. Amy also makes frequent appearances on numerous television and radio programs both in the United States and abroad including Fox TV, CBS, Montgomery and Fairfax County TV, Nile TV, The Travel Channel, Martha Stewart Living Radio, WHYY, Abu Dhabi Television, and many others.

Amy writes freelance articles for Cooking Light Magazine and her work has appeared in the USA Today, The Washington Post, CNN.com, The Wall Street Journal, Cornell Alumni Magazine, Popular Anthropology Magazine, The National, and Egyptian newspapers and hundreds of blogs.

Amy is based in the Washington DC, area and leads culinary tours to both the Mediterranean and Middle East. She is currently working on 3 new restaurant concepts, 2 new books, and a television show pilot.

 

Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.

For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.

Round out your meals with a serving of:

  • Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and
  • Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.

Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.

Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.

The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.

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