|3 chicken breasts, boned and skinned
1 1/4 tsp. salt
6 Tbsp. plain yogurt
1 tsp. ground ginger
3 cloves garlic, peeled and crushed
1 tsp. ground cumin
1/8 to 1/4 tsp. cayenne pepper
1/2 C. unsalted butter
|Cut each breast in half lengthwise and then cut each half crosswise
into three or four fairly equal pieces. Lay the pieces in a single layer
on a platter. Sprinkle half the salt over them. Squeeze the juice from
half the lemon over them as well. Rub the salt and lemon into the
chicken. Turn the chicken pieces over and do the same on the second side
with the remaining salt and lemon half. Set aside for 20 minutes.
Meanwhile, put yogurt in a small bowl. Beat it with a fork or whisk until it is smooth and creamy. Add the ginger, garlic, cumin and cayenne. Stir to mix. After the chicken has marinated, pour yogurt mixture over the chicken and lemon marinade. Fold yogurt marinade over the chicken pieces. Cover tightly and refrigerate for 6 to 24 hours.
Preheat your oven to its maximum temperature. Thread the chicken pieces on skewers, leaving a little space between each piece. Balance the skewers on the raised rim of a baking tray or place on a broiler pan with drip tray, making sure that the meat juices will drip on to the tray and not your oven floor. Brush the chicken with half the melted butter and put in the oven for about 7 minutes. Take out the baking tray and skewers. Turn the chicken pieces over and brush again with butter. Bake another 8 to 10 minutes or until chicken is just done. Do not overcook. Serves 4. (Jana Clark)