Grilled chicken skewers in a spiced yogurt marinade

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.

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