Grilled Indian Chicken
Prep: 2 hours to marinade chicken
Cook: 5-7 minutes
Makes: 4 servings
2 pounds skinless, boneless chicken breasts
For the marinade
1 cup plain yogurt
1 teaspoon turmeric
1 teaspoon paprika
1/4 teaspoon cardamom
1 tablespoon freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon finely grated ginger
4 cloves garlic, minced
1/2 teaspoon ground cumin
4 scallions, greens included, minced
1/4 teaspoon sea salt
White or red pepper to taste
Lemon or lime wedges for garnish
Cut the skinless chicken breasts into 1-inch pieces. Place in a medium bowl.
In another bowl, combine the yogurt, tumeric, paprika, cardamom, lemon and lime juices, olive oil, ginger, garlic, cumin, scallions, salt, and pepper. Pour the marinade over the cubed chicken and mix well with your hands to coat the pieces evenly. Marinate in the refrigerator for 2 hours.
Thread the chicken onto skewers and cook over a medium-hot fire for 5-7 minutes, turning frequently. Baste the chicken with the leftover marinade after turning.
Serve with the lemon or lime wedges.