Tuesday, February 28, 2006


1 1/2 lb Chicken breast -- boned & skinned
Salt -- to taste
1 teaspoon Chile powder
1 teaspoon Coriander seeds, ground
2 Tablespoon Lime juice
2 Garlic cloves, crushed
Ginger, fresh -- grated
2 Tablspoon Oil
2/3 cup Yogurt, plain
Lime slices -- to garnish

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.

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