Note: Adapted from “The Yogurt Cookbook” by Arto Der Haroutunian (Interlink Books, $35). The author suggests serving it with a tomato and onion salad, plus rice pilaf or the Indian bread, chapati. Two-percent Greek yogurt was used in our testing.
• 2 lb. boneless, skinless chicken breasts or thighs
• 1 onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 1 tbsp. plus 1 tsp. finely chopped fresh ginger
• Juice of 1 large lemon
• 1 1/4 c. plain Greek yogurt
• 2 tsp. ground coriander
• 2 tsp. salt
• 1/2 tsp. ground cumin
• 3 tbsp. chopped fresh cilantro or mint
Cut chicken into 1-inch cubes. Put the onion, garlic, ginger and lemon juice in a blender; purée until smooth. Empty paste into a large nonreactive bowl. Add yogurt, coriander, salt and cumin; mix well. Add chicken pieces; turn until well coated. Cover; refrigerate overnight.
Remove chicken from marinade, discarding marinade; thread pieces on skewers. Cook on a grill or under a broiler, turning frequently, 10 to 12 minutes. Serve sprinkled with chopped mint or cilantro.
Nutrition information per serving:
Calories 255 Fat 6 g Sodium 228 mg