Ingredient:
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
Serves 4
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.