Curried Chicken Kebabs
|Boneless, skinless chicken breasts||1 1⁄2 Pound|
|Onion||1 , quartered|
|Plain yogurt||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), sliced|
|Chopped ginger root||1 Tablespoon|
|Chili powder||2 Teaspoon (Or To Taste)|
|Ground coriander||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Lemon||1 , quartered|
Cut chicken into 1-in (2.5 cm) cubes; place in shallow non-metallic dish.
In food processor or blender, combine onion, yogurt, garlic, gingerroot, chih powder, coriander, cumin and salt; process until fairly smooth.
Pour marinade over chicken; stir to coat well. Refrigerate, covered, at least 8 hours or overnight, stirring occasionally.
Remove chicken from marinade. Thread onto 4 metal skewers. Finish each kebab with a lemon quarter. Place kebabs on oiled barbecue grill 4 to 6 in (10 to 15 cm) from hot coals, or on medium-high setting on gas barbecue. Grill 5 to 7 minutes, turning frequently, until chicken is golden brown and no longer pink inside. (Alternatively, place kebabs 4 to 6 in/10 to 15 cm from hot broiler; broil 5 to 7 minutes, turning frequently.) Squeeze lemon quarters over kebabs before serving.