Chicken Kabobs with Tandoori Spices
Tender pieces of chicken marinated in yogurt and Indian spices make a quick and delicious summer meal. Dress a simple salad of sliced cucumbers and red onion with oil and vinegar, and serve the kabobs with steamed brown basmati rice and flatbread or pita warmed briefly on the grill.
- 3/4 cup plain low-fat yogurt
- 1 Tbs. fresh lemon juice
- 1 garlic clove, minced
- 2 Tbs. paprika
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. ground ginger
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- 1 1/2 lb. boneless, skinless chicken breast halves, cut into 1 1/2-inch pieces
In a bowl large enough to hold the chicken, stir together the yogurt, lemon juice, garlic, paprika, cumin, coriander, ginger, salt and cayenne. Add the chicken and stir to coat. Cover and refrigerate for 30 minutes.
Prepare a medium-hot fire in a grill and oil the grill rack.
Divide the chicken pieces equally among 4 or 5 flat metal skewers. Arrange the skewers on the grill and cook, turning once, until the chicken is cooked through, about 9 minutes total. Push the chicken from the skewers onto plates and serve immediately. Serves 4.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).