Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Cloves garlic |
| 1 small | Onion; chopped |
| 1 tablespoon | Paprika |
| 1 teaspoon | Ground cinnamon |
| 1 teaspoon | Turmeric |
| ½ teaspoon | Ground cardamom |
| ¼ teaspoon | Cayenne |
| ¼ cup | Fresh lemon juice |
| 1 cup | Plain lowfat yogurt |
| 12 \N | Boneless skinless chicken breasts; cut in 1-1/2\" cubes |
| \N \N | Olive oil |
| \N \N | Salt |
| 1 teaspoon | Fresh ground black pepper |
| \N \N | Italian parsley; chopped |
| \N \N | Lemon wedges |
Combine the garlic, onion, paprika, cinnamon, turmeric, cardamom, cayenne, lemon juice, and yogurt in a blender or food processor and process until combined. Place the chicken in a nonreactive bowl and toss with the marinade to coat well. Cover and refrigerate for 4 to 6 hours.
Soak wooden skewers in waters for 30 minutes to prevent them from burning.
Preheat the broiler or grill. Thread the chicken pieces on the skewers, brush with a little olive oil, and sprinkle with salt and pepper. Cook 3 to 4 minutes per side, or until opaque throughout. Sprinkle with parsley and serve with lemon wedges.
Serves 6 generously.
Recipe by: Home Food - Joyce Goldstein [Square One, San Francisco] Posted to EAT-LF Digest by KSBAUM@... on Jun 27, 1999, converted by MM_Buster v2.0l.