Yield: 4 Servings
|1½ pounds||Boned and skinned chicken breasts|
|⅔ cup||Plain lowfat yogurt|
|\N \N||Fresh ginger root; grated; to taste|
|2 \N||Cloves garlic; crushed|
|1 teaspoon||Chili powder|
|1 teaspoon||Ground coriander seeds|
|\N \N||Salt; to taste|
|2 tablespoons||Lime juice|
|\N \N||Lime slices; for garnish|
Rinse chicken, pat dry with paper towels and cut into ¾" cubes. Thread onto short skewers. Put skewered chicken into a shallow non-metal dish. In a small bowl, mix together yogurt, gingerroot, garlic, chile powder, coriander, salt, lime juice and oil. Pour over skewered chicken and turn to coat completely in marinade. Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors.
Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade. Serve hot, garnished with lime slices.
Recipe by: we2miles@... via rec.food.recipes Posted to FOODWINE Digest by Ellen Court <CourtMoss@...> on Sep 11, 1997