For marinade:
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|
Cumin seeds
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2 tsp
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Whole cloves
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3
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Plain whole-milk yoghurt (preferably middle
eastern)
|
¼ cup + 2 tbsp
|
Garlic – chopped
|
3 tbsp
|
Peeled fresh ginger root – chopped
|
3 tbsp
|
Chilli powder (preferably new mexican)
|
1 ¼ tsp
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Paprika
|
1 ¼ tsp
|
Salt
|
1 tsp
|
For skewers:
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|
Boneless skinless chicken breasts
|
1 pound
|
7”bamboo skewers
|
36
|
Accompaniments:
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|
Zucchini raits
|
|
Lime wedges
|
|
In an electric coffee/spice grinder finely grind cumin seeds and
cloves.
In a blender blend ground spices with remaining marinade
ingredients until smooth.
MARINATE
CHICKEN: Cut chicken breasts
crosswise into 1/4-inch thick strips and in a large sealable plastic bag
combine with marinade. Seal bag, pressing out excess air, and turn bag several
times to coat chicken well.
Marinate chicken at least 1 day and up to 2.
PREPARATION: White chicken is marinating,
soak skewers in water at least 1 hour. Prepare grill (or preheat oven to its
highest temperature, 500 to 550 degrees F.)
Oil grill rack (or lightly oil a shallow roasting pan large enough
to hold the skewers in one
layer.)
Remove skewers from water and pat dry. Thread 1 piece chicken
lengthwise onto each skewer and grill on an oiled rack set 5 to 6 inches over
glowing coals, turning over once, until just cooked through, about 5 minutes.
(Alternatively, in a lightly oiled shallow roasting pan arrange skewers in one
layer and roast in middle of oven.)
SERVE: Skewers with raita and lime wedges.