Recipe (click to expand)
|1 1/2||pound||chicken breast, boned & skinned|
|1||salt, to taste|
|1||teaspoon||coriander seeds, ground|
|2||each||garlic cloves, crushed|
|1||ginger, fresh, grated|
|1||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.