| 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.
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””