INGREDIENTS

750g chicken breast; boneless and skinlesss
Salt; to taste
1 teaspoon chile powder
1 teaspoon coriander seeds, ground
2 tablespoons lime juice
2 garlic cloves
1 teaspoon grated fresh ginger
2 tablespoons oil
2/3 cup yogurt
lime slices; to garnish

METHOD

Rinse chicken, pat dry with paper towels and
cut into
3⁄4.inch cubes. Thread onto short skewers.
Put skewered
chicken into a shallow non.metal dish. In a
small bowl, mix together yogurt, ginger
root, garlic, chile
powder, coriander, salt, lime juice and oil.
Pour over
skewered chicken and turn to coat completely
in marinade. Cover and refrigerate 6 hours
or overnight
to allow chicken to absorb flavors.
Heat grill. Place skewered chicken on grill
rack and cook
5 to 7 minutes, turning skewers and basting
occasionally
with any remaining marinade. Serve hot,
garnished with lime slices.

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