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Ingredients
1 1/2 lb Chicken breast --
boned & -skinned
Salt -- to taste
1 t Chile powder
1 t Coriander seeds, ground
2 T Lime juice
2 Garlic cloves, crushed
Ginger, fresh -- grated
2 T Oil
2/3 c Yogurt, plain
Lime slices -- to garnish
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Method
Rinse chicken, pat dry with
paper towels and cut into 3/4-ich 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. Serves 4.
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