1 1/2 lb Boned and skinned chicken breasts
2/3 cup Plain lowfat yogurt
Fresh ginger root, grated; to taste
2 Cloves garlic, crushed
1 tsp Chili powder
1 tsp Ground coriander seeds
Salt, to taste
2 tbsp Lime juice
2 tbsp Oil
Lime slices, for garnish
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Rinse chicken, pat dry with paper towels and cut into 3/4" 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.
Recipe by: we2miles@aol.com via rec.food.recipes
Posted to FOODWINE Digest by Ellen Court <CourtMoss@NOVA-NET.NET> on Sep 11, 1997
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