Far Eastern Kebabs
|Whole chicken breasts||4 , skinned, boned|
|Ground ginger||1⁄2 Teaspoon|
|Dried chili peppers||1⁄4 Teaspoon|
|Powdered mustard||1⁄8 Teaspoon|
|Ground cardamom/Finely crushed cardamom seed||1⁄8 Teaspoon|
|Curry powder||1 Teaspoon|
|Fresh lemon juice||2 Teaspoon|
|Onions||1 Small, cut in 1/4 inch slices|
|Lemon quarters||4 , sprinkled with paprika|
Flatten skinned and boned chicken with hands and cut in 2-inch pieces.
Mix remaining ingredients, except last 3, to a thick paste.
Add chicken pieces and stir to coat well.
Let stand for 1 hour at room temperature.
Thread on skewers, alternating several pieces with a slice of onion.
Repeat until 4 skewers are filled.
Set across shallow pan and broil slowly for 15 minutes, or until done, turning once during cooking.
Serve at once garnished with lemon quarters and parsley.