(makes 4 servings)
Ingredients:
- 4 skinless and boneless chicken breasts
- 1/2 teaspoon salt (optional -- Nutrition Facts calculated without salt)
- 4 tablespoons freshly squeezed lemon juice
Marinade:
- 2/3 cup plain nonfat yogurt
- 2 garlic cloves, crushed
- 1 inch piece of fresh ginger root, smashed and chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
Dipping Sauce:
- 2/3 cup plain nonfat yogurt
- 2 tablespoons fresh mint, chopped
Directions:
- Cut chicken into 1-inch cubes. Sprinkle with salt and lemon juice.
- In a small bowl, combine all marinade ingredients and mix well.
- Thread chicken onto skewers. Brush marinade on all sides then cover and marinate in refrigerator for at least 2 hours.
- Prepare grill.
- Grill chicken for 15-20 minutes, turning often, until cooked through.
- In a small bowl, make the dipping sauce by combining the yogurt and mint.
Reprinted with the permission of King County. © 2008 King County
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