Spicy Indian Style Chicken Kebabs
|Plain fat free yogurt||3⁄4 Cup (12 tbs)|
|Ground coriander||1 1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), peeled and halved|
|Chopped cilantro||3 Tablespoon|
|Boneless, skinless, chicken breasts||1 Pound, cut into cubes|
|Bell pepper||1 , seeded and cut into 24 squares (Yellow Or Orange)|
|Red bell pepper||1 , seeded and cut into 24 squares|
|Green bell pepper||1 , seeded and cut into 24 squares|
Combine the yogurt, coriander, garlic, paprika, cayenne, and 2 tablespoons of the cilantro in a zip-close plastic bag; add the chicken.
Squeeze out the air and seal the bag; refrigerate, turning the bag occasionally, 20-30 minutes or up to 1 day.
Remove the chicken from the bag and discard the marinade.
Using 8 metal skewers, thread the chicken and bell peppers onto the skewers using 3 cubes of chicken and 9 squares of pepper for each skewer.
Sprinkle evenly with the salt.
Spray the broiler rack with nonstick spray; preheat the broiler.
Place the skewers on the rack and broil 5 inches from the heat, turning frequently, until the chicken is cooked through, about 12 minutes.
Sprinkle the skewers with the remaining 1 tablespoon cilantro.