Chicken Tikka Kebabs

By Bostoncook

Ingredients

• 2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
• 1/4 cup fresh lemon juice
• 1/2 teaspoon salt
• 1/4 cup plain yogurt
• 4 garlic cloves, minced
• 1 1/2 tablespoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1/8 teaspoon ground ginger
• 1 Pinch crushed red pepper flakes
• 2 tablespoons butter, melted

Preparation

Step 1

1. Combine chicken, 1/4 cup lemon juice and 1/2 teaspoon salt in medium bowl; let stand 30 minutes.

2. Mix 1/4 cup plain yogurt, minced garlic, 1 1/2 tablespoons coriander, 2 teaspoons cumin, 1 teaspoon turmeric, 1/8 teaspoon ginger and crushed red pepper in small bowl. Add to chicken and stir until chicken is well coated with spice mixture. Refrigerate chicken at least 3 hours or overnight.

3. Prepare barbecue (medium-high heat). Thread chicken on skewers, dividing equally. Brush chicken with melted butter. Season with salt. Grill kebabs until just cooked through, turning frequently, about 7 minutes.

Notes: Excellent! Marinated 6 hours - overnight would probably be even better. Grilled as tenders with peppers, onions, and scallions. Served with a tomato, cucumber, and avocado salad. Delicious and healthy meal.substitute cayenne pepper for the crushed chile pepper. I'm having the leftovers right now, and they are wonderful!