Rinse chicken, pat dry with paper towels and cut into 3/4-ich cubes. Thread
onto short skewers.
Put skewered chicken into a shallow non-metal dish. In a small bowl, mix
together yogurt, gingerroot, garlic, chile powder, coriander, salt, lime
juice and oil. Pour over skewered chicken and turn to coat completely in
marinade. Cover and refrigerate 6 hours or overnight to allow chicken to
absorb flavors.
Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes,
turning skewers and basting occasionally with any remaining marinade. Serve
hot, garnished with lime slices.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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