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Spicy Indian Chicken Kabobs

bbq, chicken - breast, curry

6 boneless skinless chickens breasts
1 tablespoon ground coriander
1 teaspoon ground cumin
3/4 cup plain yogurt
2 tablespoons lemon juice
4 cloves garlic; minced
2 teaspoons finely grated gingerroot
1 teaspoon salt
1/4 teaspoon (each) turmeric and cayenne pepper
6 small hot chili peppers

Cut chicken crosswise into quarters. In skillet, toast coriander and cumin over medium heat, stirring constantly, for 30 seconds or until fragrant. Transfer to large glass bowl; let cool. Stir in yogurt, lemon juice, garlic, ginger, salt, turmeric and cayenne. Add chicken; stir to coat. Cover and refrigerate for at least 2 hours or for up to 12 hours, stirring occasionally. Thread chicken onto 6 small metal or soaked wooden skewers, leaving 1/8 inch between pieces. Thread chili pepper onto end of each. Place on greased grill over medium-high heat or under broiler; cook, turning every 3 or 4 minutes, for 10 to 12 minutes or until no longer pink inside. Tip: For a glossy finish, spray kabobs lightly with vegetable oil before grilling.

Contributor: Canadian Living Magazine, May, 2000

Yield: 6 servings

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