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Indian Chicken Skewers

Prep time: 10 minutes
Marinate time: several hours or up to 2 days
Cook time: 8 minutes Serves: 6

1 1/2 cups plain, full fat yogurt
3/4 cup coarsely chopped fresh cilantro leaves and stems
2 tablespoons each: lemon juice and extra virgin olive oil
1 tablespoon each: minced fresh ginger and garlic
2 teaspoons each: ground coriander, ground cumin, paprika, sea salt and
curry powder
1 teaspoon each: black pepper and cayenne pepper
1/2 teaspoon cinnamon
1 1/2 lbs. boneless, skinless chicken breasts, cut into thin strips
1-inch cubes red onion and bell pepper
Stir together all ingredients except chicken and vegetables in a medium
bowl. Set aside1/2 cup in a covered container in the refrigerator. Place the remaining in a large resealable bag. Add chicken to bag and squeeze to mix ingredients. Seal and refrigerate for several hours or up to 2 days. (The longer the marinate time, the more flavor.) Remove chicken from bag and scrape off excess marinade. Thread onto skewers, alternating with onion and bell pepper. Cook on a well-oiled grill over medium-high heat for 4 minutes on each side or until chicken is cooked through, brushing occasionally with reserved marinade after turning.

Recipe tip:
If using bamboo skewers, soak in water for several hours before using to avoid burning on the grill.



 
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