Marinate the chicken overnight for the best flavor.. don’t forget to soak your bamboo skewers!
1 1/2 pounds chicken breast halves, 3 large, each cut into about 9 1″ cubes
3 tablespoons plain low fat yogurt, such as greek style
1 teaspoon fresh ginger, peeled and grated
1 teaspoon fresh garlic, peeled and grated
1 teaspoon tandoori seasoning
1/4 teaspoon tumeric
1 tablespoon extra virgin olive oil
1/4 teaspoon fresh cracked black pepper
4 long bamboo skewers, soaked in water ay least 30 minutes
1/4 teaspoon sea salt, or more to taste
1/2 medium fresh lime juice, squeezed to taste
Place the chicken cubes in a medium bowl to hold.
Add the next seven ingredients (yogurt through pepper) and mix well.
Marinate in the refrigerator for at least 2 hours, or overnight.
Thread the cubes on 4 skewers.
Heat oiled grill to high and cook the skewers until strong grill marks on the first side.
Turn over, lower the heat to medium and cook until done, about 5-7 minutes
Remove to a clean platter. Sprinkle with some salt and a squeeze of lime juice.
Great served with : Coconut – Cashew Curry Sauce with Indian Flavors (see recipe.)