Yield: 4 servings
1 1/2 lb chicken breast; boned & skinned
salt to taste
1 ts chile powder
1 ts 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
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.