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Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Cumin seeds

  2. 3 Whole cloves

  3. 1/4 cup 59ml Plain whole-milk yogurt plus

  4. 2 tbsp. (preferably middle eastern)

  5. 3 tablespoons 45ml Garlic - , chopped

  6. 3 tablespoons 45ml Peeled fresh gingerroot - , chopped

  7. 1 1/4 teaspoons 6 1/3ml Chili powder - (preferably new mexican)

  8. 1 1/4 teaspoons 6 1/3ml Paprika

  9. 1 teaspoon 5ml Salt For Skewers

  10. 1 lb 454g / 16oz Boneless skinless chicken breasts

  11. 36 Bamboo skewers Accompaniments Zucchini raita Lime wedges

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In an electric coffee/spice grinder finely grind cumin seeds and cloves. In a blender blend ground spices with remaining marinade ingredients until smooth. MARINATE CHICKEN: Cut chicken breasts crosswise into 1/4-inch thick strips and in a large sealable plastic bag combine with marinade. Seal bag, pressing out excess air, and turn bag several times to coat chicken well. Marinate chicken at least 1 day and up to 2. PREPARATION: White chicken is marinating, soak skewers in water at least 1 hour. Prepare grill (or preheat oven to its highest temperature, 500 to 550 degrees F.) Oil grill rack (or lightly oil a shallow roasting pan large enough to hold the skewers in one layer.) Remove skewers from water and pat dry. Thread 1 piece chicken lengthwise onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals, turning over once, until just cooked through, about 5 minutes. (Alternatively, in a lightly oiled shallow roasting pan arrange skewers in one layer and roast in middle of oven.) SERVE skewers with raita and lime wedges.

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