35 minutes, plus 2 to 4 hours marinating
If you use wooden skewers, remember to soak them in water first.
2 tablespoons fresh lemon juice
1/2cup plain whole-milk yogurt
3 tablespoons chopped
1 tablespoon grated fresh
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons canola oil,
1 teaspoon salt
2 pounds boneless, skinless chicken breasts, cut into
1. In a large glass or ceramic bowl
, combine the lemon juice, yogurt, cilantro, ginger, garlic, cumin, coriander, 1 tablespoon of the canola oil and the salt. Stir in the chicken cubes, cover and refrigerate for 2 to 4 hours.
2. Prepare a fire in a grill
or preheat the broiler. Remove the chicken cubes from the marinade and thread onto metal skewers. Brush the chicken with the remaining 1 tablespoon canola oil. Place the skewers on the grill rack or on a broiler pan and grill or broil, turning occasionally, until the chicken is opaque throughout, 12 to 18 minutes. If using a grill, close the top for the last 5 minutes to ensure thorough cooking. Serve immediately.