1/2 pound chicken breasts -- halved, skinned,
-- boned, and cut into
-- large cubes
1/2 pound chicken hearts
1/2 pound chicken livers
2 cups plain yogurt
grated zest and juice of one lemon
1 medium onion -- chopped
2 cloves garlic -- crushed
2 teaspoons grated ginger root
1 pinch ground cinnamon
1 pinch cloves -- and
1 pinch cumin -- and
1 pinch salt
1 pinch freshly ground pepper
Instructions:
Thread chicken breast meat onto bamboo skewers alternately with hearts
and livers. Arrange skewers in a single layer in a shallow dish. Mix
together rest of ingredients for marinade; adjust seasonings. Pour
over chicken, cover, and marinate at room temperature 1 hour or so.
Grill over coals using indirect method, until nicely browned, about
8 to 10 minutes. From "Grill and Smoke Cookery" by Maggie Waldron1
