This lean and intriguing recipe will give you a sense of strength and stamina and it's very easy to prepare. After marinating, the chicken cooks in minutes.
To avoid buying a lot of spice jars, you can purchase small amounts in some stores' bulk foods section.
- 3/4 tsp. cumin seeds
- 3/4 tsp. coriander seeds
- 2 small (5.3 oz.) containers of Greek yogurt
- 4 garlic cloves, chopped
- 1.5 in. piece of fresh ginger, chopped
- 3 tbsp. canola oil
- 2 tbsp. lime juice
- 1 1/2 teaspoons salt
- 3/4 tsp. ground turmeric
- 1/2 tsp. garam masala
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne
- 1/4 cup fresh cilantro, chopped
- 3 lb. chicken breasts, cut into cubes
Warm a small pan over high heat. Add the cumin and coriander seeds. Shake the pan almost constantly, until the seeds slightly darken and become fragrant, about one minute.
In a small blender or food processor, combine all the ingredients, except the cilantro and chicken, and pulse until well combined. Place the pureed mixture, chicken and cilantro in a large Ziploc bag. Seal it and mix the ingredients around. Marinate the chicken in the refrigerator for 1-2 days (or at least 4 hours).
To cook, bring the chicken to room temperature and then skewer it (soak the skewers for 30 minutes if using wooden ones). Lightly grease a broiler pan and heat up the broiler.
Broil the chicken on the second highest rack for 4-5 minutes. Flip the skewers and cook for 4-5 minutes more.