| Ingredients: |  |
| |
 |
4
skinless and boneless chicken breasts |
|
1/2
teaspoon salt (optional -- Nutrition Facts calculated without salt) |
|
4
tablespoons freshly squeezed lemon juice
|
| Marinade:
|
| |
|
2/3
cup plain nonfat yogurt |
|
|
|
1
inch piece of fresh ginger root, smashed and chopped |
|
|
|
|
|
1/2
teaspoon ground coriander |
|
1/2 teaspoon
ground turmeric
|
| Dipping
Sauce: |
| |
| 2/3
cup plain nonfat yogurt |
| 2
tablespoons fresh mint, chopped
|
| Directions: |
| |
| 1. |
Cut chicken
into 1-inch cubes. Sprinkle with salt and lemon juice. |
| 2. |
In a small
bowl, combine all marinade ingredients and mix well. |
| 3. |
Thread chicken
onto skewers. Brush marinade on all sides then cover and marinate in refrigerator
for at least 2 hours. |
| 4. | Prepare
grill. |
| 5. |
Grill chicken
for 15-20 minutes, turning often, until cooked through. |
| 6. |
In a small
bowl, make the dipping sauce by combining the yogurt and mint. |
