Ingredient:
1 1/2 pounds boned and skinned chicken breasts
2/3 c plain lowfat yogurt
fresh ginger root -- grated; to taste
2 cloves garlic -- crushed
1 t chili powder
1 t ground coriander seeds
salt--to taste
2 tbs lime juice
2 tbs oil
lime slices -- for garnish
Serves 4
Method:
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.