Indian Grilled Chicken Strips
Ingredients
| For Marinade: | ||
| 8 oz plain yogurt | ||
| 1/2 tsp cumin | ||
| 1/4 tsp dry mustard | ||
| 1 tsp cayenne pepper | ||
| 4 boneless skinless chicken breasts | ||
| 1 tsp turmeric | ||
| 1 tsp of feneugreek | ||
| 1 tsp curry powder | ||
| kosher salt and fresh cracked black pepper to taste | ||
| Sliced tomatoes and cucumbers (for serving) | ||
| Raita dip (for spreading) |
These are a delicious, low calorie appetizer and are good served in pita pockets or with naan bread along with thinly sliced cucumbers, tomatoes and a raita dip. (use our search engine for the recipe for raita dip and nann bread)
- Slightly flatten chicken breasts between sheets of plastic wrap.
- Cut chicken breasts length wise in to 2 inch wide strips.
- Thread each piece on 2 pre-soaked bamboo skewers, placed about 1 inch apart.
- This will help keep meat flat while grilling.
- Combine marinade ingredients and place in a shallow baking dish and add the chicken skewers.
- Marinate for 30 minutes.
- Remove chicken from marinade and place over hot charcoals and grill for about 2 minutes per side.
- You may use some of the left over marinade to baste the chicken.
- You may also cook the skewers under a hot broiler, but charcoal is much better.
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