| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Chicken bre, Grilling | 1 | Servings |
INGREDIENTS
| 4 | Cloves garlic | |
| 1 | Onion, chopped | |
| 1 | T | Paprika |
| 1 | t | Ground cinnamon |
| 1 | t | Turmeric |
| 1/2 | t | Ground cardamom |
| 1/4 | t | Cayenne |
| 1/4 | c | Fresh lemon juice |
| 1 | c | Plain lowfat yogurt |
| 12 | Boneless skinless chicken | |
| breasts cut in 1-1/2" | ||
| cubes | ||
| Olive oil | ||
| Salt | ||
| 1 | t | Fresh ground black pepper |
| Italian parsley, chopped | ||
| Lemon wedges |
INSTRUCTIONS
Combine the garlic, onion, paprika, cinnamon, turmeric, cardamom, cayenne, lemon juice, and yogurt in a blender or food processor and process until combined. Place the chicken in a nonreactive bowl and toss with the marinade to coat well. Cover and refrigerate for 4 to 6 hours. Soak wooden skewers in waters for 30 minutes to prevent them from burning. Preheat the broiler or grill. Thread the chicken pieces on the skewers, brush with a little olive oil, and sprinkle with salt and pepper. Cook 3 to 4 minutes per side, or until opaque throughout. Sprinkle with parsley and serve with lemon wedges. Serves 6 generously. Recipe by: Home Food - Joyce Goldstein [Square One, San Francisco] Posted to EAT-LF Digest by KSBAUM@aol.com on Jun 27, 1999, converted by MM_Buster v2.0l.
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