| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Chicken bre, Grilling |
1 |
servings |
INGREDIENTS
| 4 |
|
Cloves garlic |
| 1 |
sm |
Onion; chopped |
| 1 |
tb |
Paprika |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Turmeric |
| 1/2 |
ts |
Ground cardamom |
| 1/4 |
ts |
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 |
ts |
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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