Tikka Kababs
2/3 cup plain yogurt
1 tablespoon grated ginger
2 cloves garlic, crushed
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon turmeric
1 tablespoon coriander seeds
juice of 1 lemon
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
12 oz skinned, boned chicken, cubed
RAITA:
2/3 cup plain yogurt
2 teaspoons mint jelly
3/4 cup finely chopped cucumber
2 scallions, finely chopped
In a blender or food processor,
process yogurt, ginger, garlic,
chili powder, cumin, turmeric,
coriander seeds, lemon juice, salt
and cilantro until smooth. Pour into
a bowl. Stir in chicken, cover and
refrigerate overnight.
Preheat broiler. Thread chicken
cubes onto skewers. Broil 15 to 20
minutes, turning frequently and
brushing with any remaining
marinade. In a small bowl, mix
together Raita ingredients.
Serve kabobs on a bed of pilaf rice.
Garnish with mint sprigs. Pass Raita
separately. |
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