Yield: 1 servings
|4 \N||Cloves garlic|
|1 small||Onion; chopped|
|1 teaspoon||Ground cinnamon|
|½ teaspoon||Ground cardamom|
|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|
|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.