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Ingredients
|
Quantity
|
|
Yogurt
|
1 cup
|
|
Curry powder
|
1 tbsp
|
|
Nutmeg powder
|
1 pinch
|
|
White pepper
|
¼ tsp
|
|
Cayenne pepper
|
¼ tsp
|
|
Whole cumin seeds
|
½ tsp
|
|
Saffron – optional
|
1 pinch
|
|
Salt and pepper
|
|
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Olive oil – for grilling (optional)
|
1 tbsp
|
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Fresh garlic paste
|
1 tsp
|
|
Fresh ginger paste
|
1 tsp
|
|
Boneless skinless chicken breasts
halves - trim fat
|
2 pounds
|
Preparation
of Marinade:
Whisk all ingredients in a large bowl (except olive oil and
chicken). Mix chicken pieces in marinade. Marinate chicken 6-8 hours minimum
(24 hours is best for flavoring). Cover the bowl and store in refrigerator.
Cooking:
Preheat charcoal or gas grill. Place marinated chicken over
grill's grid directly or use skewers over medium heat turning chicken pieces
over occasionally, so they do not burn. Cook kebabs till they are done or
tender. Glaze kebabs with olive oil.
Serving
Suggestion:
Serve kebabs with you choice of hot sauce or relish, preferably
with mango chutney accompanied with green salad and fresh lemon wedges, served
as an appetizer, or snack or a meal: serve with rice pilaf or make chicken
brochette with grilled peppers, onions, tomatoes and mushrooms or make a pocket
pita sandwich.
