Printer-friendly version

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:

1. Rinse chicken and pat dry with paper towels, then cut into 3/4 inch cubes.
2. Thread chicken onto non-reactive barbecue skewers and set in shallow glass baking dish.
3. In a large bowl, whisk together the remaining ingredients.
4. Spoon marinade over chicken kabobs, being sure they are completely covered.
5. Cover with plastic wrap and marinade in refrigerator for anywhere from 5 to 8 hours.
6. Turn on or heat grill to medium-high. 
7. 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.