What You Need:
- 1½ lb chicken breast, deboned and skin removed
- ⅔ cup plain yogurt
- 1 tablespoon fresh ginger, peeled, chopped
- 2 garlic cloves, crushed
- 2 tablespoons lemon juice
- 1 tablespoon ground coriander
- 1 teaspoon chili powder
- 2 tablespoons vegetable oil
- salt and pepper to taste
How to Make It:
- Rinse chicken and pat dry with paper towels, then cut into 3/4 inch cubes.
- Thread chicken onto non-reactive barbecue skewers and set in shallow glass baking dish.
- In a large bowl, whisk together the remaining ingredients.
- Spoon marinade over chicken kabobs, being sure they are completely covered.
- Cover with plastic wrap and marinade in refrigerator for anywhere from 5 to 8 hours.
- Turn on or heat grill to medium-high.
- Put kabobs on grill rack and grill for a total of 6 to 8 minutes, turning several times until all chicken has grill marks and is cooked through well.