Grilled Indian Chicken

Serve with basmati rice, grilled red peppers and a crisp green salad.

2 pounds boneless, skinless chicken breasts

Marinade
1 cup plain low-fat yogurt
1 teaspoon turmeric
1 teaspoon paprika
1/4 teaspoon ground cardamom
1 tablespoon fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon finely grated ginger
4 large garlic cloves, minced
1/2 teaspoon ground cumin
4 scallions, greens included, minced
1/4 teaspoon sea salt
White pepper to taste
Lemon or lime wedges for garnish

Cut skinless chicken breasts into 1-inch pieces. Place in a medium bowl.

In another bowl, combine the yogurt, turmeric, paprika, cardamom, lemon and lime juices, olive oil, ginger, garlic, cumin, scallions, salt and pepper. Pour most of the marinade over the cubed chicken and mix well with your hands to coat the pieces evenly. Reserve a little of the marinade for basting when grilling. Marinate in the refrigerator for 2 hours.

Thread the chicken onto skewers and cook over a medium-hot fire for 5 to 7 minutes, turning frequently. Baste the chicken with reserved marinade after turning.

Serve with lemon or lime wedges.

Yields 4 servings.