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Murg Kabab
1 1/2 lbs. chicken breasts, halved, skinned, boned, and cut into large cubes
1/2 lb. chicken hearts
1/2 lb. chicken livers
2 cups plain yogurt
grated zest and juice of one lemon
1 onion, chopped
2 cloves garlic, crushed
2 tsp grated ginger root
A good pinch of each: ground cinnamon, cloves, and cumin, and salt and
freshly ground pepper
Thread chicken breast meat onto bamboo skewers alternately with
hearts and livers. Arrange skewers in a single layer in a shallow
dish. Mix together rest of ingredients for marinade; adjust
seasonings. Pour over chicken, cover, and marinate at room
temperature 1 hour or so. Grill over coals until nicely browned,
about 8 to 10 minutes. Makes 6 servings.
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Pakastani Chicken