Thursday, February 12, 2009

Chicken Tikka Kebabs

2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
2 tbl fresh lemon juice
1/2 teaspoon salt
1 cup plain yogurt
4 garlic cloves, minced
1 1/2 teaspoons coriander seeds, toasted
2 teaspoons cumin seeds, toasted
1 teaspoon ground turmeric
1/4 teaspoon grated ginger
Pinch of dried crushed red pepper
pinch of garam masala, if you have it
2 tablespoons vegetable oil.

- Combine all ingredients except chicken in the blender and puree until the spices are well ground. Combine yogurt mixture with chicken and stir until chicken is well coated. Refrigerate chicken (covered or in ziplock bags) at least 3 hours or overnight.
- Preheat broiler (or barbeque on medium-high heat). Discard excess marinade and thread chicken on skewers, dividing equally, and place on a greased baking sheet. Broil the kebabs, about 4 inches from heat, for about 9-12 minutes, turning occasionally, until lightly browned in spots and just cooked through.

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