Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Chicken breast halves without skin -- boned |
| 1 medium | Onion |
| 3 \N | Cloves garlic |
| 1 tablespoon | Ginger root |
| ¼ cup | Nonfat yogurt |
| 2 teaspoons | White vinegar |
| 2 teaspoons | Chili powder |
| 2 teaspoons | Coriander -- ground |
| 1 teaspoon | Ground cumin |
| ½ teaspoon | Turmeric |
| \N \N | Salt -- to taste |
| \N \N | Lemon juice |
| \N \N | Garam masala |
| \N \N | Lettuce leaves |
| \N \N | Onion -- sliced |
| \N \N | Lemon -- wedges |
Cut the chicken into 2-inch squares and press flat. Grind the onion, garlic, and ginger to a paste and mix with the yogurt. Add the vinegar and spices, and rub into the chicken well. Leave for 3 hours to marinate. Sprinkle the chicken with salt if you wish and thread onto skewers. Place under a hot broiler or over a barbecue and cook until tender and crisp. Sprinkle the chicken with lemon juice and garam masala and serve on a bed of lettuce leaves surrounded with onion rings and lemon wedges.
Posted by Evvie Vincow
Recipe By : All Color Encyclopedia of International Cooking From: Alison Meyer Date: 08-28-95 (09:43) (19) (E)Cooking