Ingredients:
1 1/2 lbs. chicken breast; boneless
and skinless
Salt; to taste
1 teaspoon Chile powder
1 teaspoon coriander seeds, ground
2 tablespoons lime juice
2 garlic cloves
1 teaspoon grated fresh ginger
2 tablespoons oil
2/3 cup yogurt
lime slices; to garnish
Method:
Rinse chicken, pat dry with paper towels and cut into 3/4.inch cubes. Thread onto short
skewers. Put skewered chicken into a shallow non metal dish. In a
small bowl, mix together yogurt, ginger root, garlic, chilli 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 flavours.
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.
1 1/2 lbs. chicken breast; boneless
and skinless
Salt; to taste
1 teaspoon Chile powder
1 teaspoon coriander seeds, ground
2 tablespoons lime juice
2 garlic cloves
1 teaspoon grated fresh ginger
2 tablespoons oil
2/3 cup yogurt
lime slices; to garnish
Method:
Rinse chicken, pat dry with paper towels and cut into 3/4.inch cubes. Thread onto short
skewers. Put skewered chicken into a shallow non metal dish. In a
small bowl, mix together yogurt, ginger root, garlic, chilli 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 flavours.
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.
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