Ingredients
| 1-1/2 lb. | boneless chicken breasts, skinned | | 2/3 cup | yogurt | | 1 piece | gingeroot, peeled and grated | | 2 cloves | garlic, crushed | | 1 tsp. | chili powder | | 3 tsp. | ground coriander | | Salt | | 2 tbsp. | lime juice | | 2 tbsp. | vegetable oil |
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Instructions
Wash and pat dry chicken breasts. Cut into 3/4-inch cubes. Thread onto short skewers. Put skewered chicken in a non metal dish. In a small bowl mix together yogurt, ginger, garlic, chili, coriander, salt, lime juice and oil. Pour over chicken and turn skewers to coat chicken completely with marinade. Cover and refrigerate overnight or at least 6 hours.
Heat grill. Shake off excess marinade from chicken and grill 8 to 10 minutes, basting with marinade.
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