Place the yogurt, garlic, ginger, cumin, coriander, chilli, chopped herbs and lime juice in a blender and until fairly smooth.
Season lightly. Cut the chicken into bite-sized pieces and place in a large mixing bowl.
Pour over the spice mixture and toss to coat evenly.
Cover with clingfilm and marinate in the refrigerator for 4-6 hours, or overnight if time permits.
When ready to cook, perheat the grill to medium high and thread the chicken pieces onto 8 pre-soaked bamboo skewers.
Cook under a preheated grill for 8-10 minutes, turning frequently, until cooked through and lightly browned.
Remove and serve immediately with a cucumber and red onion salad with halves of lime to squeeze over.
Pleasebe judicious and courteous in selecting your words.
KhanaPakana.com
Not yet rated!
