Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FOR MARINADE
- 1/4 c Plus 2 tablespoons plain
- ; yogurt, Eastern)
- 3 tb Chopped peeled fresh
- 1 1/4 ts Chili powder; (preferably
- ; Mexican)
- One pound boneless skinless
- ; breasts
- 36 Bamboo skewers; (7-inch)
ACCOMPANIMENTS
Preparation
Make marinade: In an electric coffee/spice grinder finely grind cumin seeds and cloves. In a blender blend ground spices with remaining marinade ingredients until smooth. Cut chicken breasts crosswise into 1/4-inch-thick strips and in a large sealable plastic bag combine with marinade. Seal bag, pressing out excess air and turn bag several times to coat chicken well. Marinate chicken at least 1 day and up to 2. While chicken is marinating, soak skewers in water at least 1 hour. Prepare grill (or preheat oven to its highest temperature, 500 degrees to 550 degrees). Remove skewers from water and pat dry. Thread 1 piece chicken lengthwise onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals, turning over once, until just cooked through about 5 minutes. (Alternatively, in a lightly oiled shallow roasting pan arrange skewers in one layer and roast in middle of oven.) Serve skewers with raita and lime wedges. Yield: 8 appetizer servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9173 Converted by MM_Buster v2.0l.
