Categories: chicken, main course, meat
Ingredients
- 1 c plain yogurt
- 3 T fresh lemon juice
- 1 large clove garlic, minced
- 2 scallions, thinly sliced
- 1/2 c cilantro, coarsely chopped
- 1 1/2 t ground coriander
- 3/4 t cumin
- 1/2 ginger
- 1/4 allspice
- 1/4 t turmeric (optional)
- 1 t crushed red chile flakes
- 1 t kosher salt and freshly ground black pepper
- 4 boneless skinless chicken breast halves (1 3/4 lb) cut into 1/ 12/ inch chunks
Directions
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Combine the yogurt, lemon juice, garlic, scallions, cilantro, coriander, cumin, ginger, allspice, tumeic, chile flakes,
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Salt and pepper in a nonreactive dish or in a zip-top plastic bag.
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Toss the chicken in the marinade and allow it to marinate at room temperature for 20 minutes.
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If you want to marinate it for longer- up to 6 hours is fine- refrigerate the chicken.
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Heat the broiler with the rack as close to the heat source as possible, or eat a gas grill, covered, to high.
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Thread the chicken pieces onto skewers.
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Broil or grill the kebabs, turning once, until golden on both sides and cooked through but still succulent, about 10 minutes total. Serve immediately, with lemon wedges, if you like.