2 tablespoon ground turmeric
2 tablespoon ground coriander
2 tablespoon ground cumin
2 teaspoons chili powder
1/2 teaspoon ground cloves
1-1/2 teaspoons ground cardamom
1 teaspoon sea salt
2 cups plain yogurt
1 tablespoon fresh lemon juice
1 2" piece fresh gingerroot
peeled -- grated on cheese
grater
4 large cl garlic -- grated on
cheese grater
1/2 cup fresh cilantro -- minced
3 large boneless -- skinless, chicken
breasts -- cut into 2" pieces
Instructions:
In a large glass bowl, combine all spices and the sea salt. Then add
the yogurt, lemon juice, ginger and garlic, stirring well to blend.
Add the cilantro and chicken and toss thoroughly. Cover with plastic
wrap and let marinate, refrigerated, for at least 6 hours, or overnight,
turning occasionally. Prepare a charcoal or mesquite grill, allowing
the fire to get very hot. Thread the chicken on skewers and grill,
turning often, until cooked through, about 8 minutes, depending on
the thickness of the slices. Or heat the oven broiler, and broil skewers
underneath for 8-10 minutes, adjusting time if slices are thin.
