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
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.
If using bamboo skewers, soak in water for several hours before using to avoid burning on the grill.
© 2020 Patty Mastracco Food, Inc.