Indian Chicken Skewers

Prep time: 10 minutes  

Marinate time: several hours or up to 2 days 

Cook time: 8 minutes Serves:  6

1 1/2 cups plain, full fat yogurt

3/4 cup coarsely chopped fresh cilantro leaves and stems

2 tablespoons each: lemon juice and extra virgin olive oil

2 teaspoons each: ground coriander, ground cumin, sea salt and   curry powder

1 1/2 teaspoons  each:  ginger and garlic powder

1/2 teaspoon cayenne pepper

1 1/2 lbs. boneless, skinless chicken breasts, cut into thin strips

1-inch cubes red onion and bell pepper

Stir together all ingredients except chicken and vegetables in a medium

bowl. Set aside1/2 cup in a covered container in the refrigerator. Place the remaining in a large resealable bag. Add chicken to bag and squeeze to mix ingredients. Seal and refrigerate for several hours or up to 2 days. (The longer the marinate time, the more flavor.) Remove chicken from bag and scrape off excess marinade. Thread onto skewers, alternating with onion and bell pepper. Cook on a well-oiled grill over medium-high heat for 4 minutes on each side or until chicken is cooked through, brushing occasionally with reserved marinade after turning. 

Recipe tips: 

If using bamboo skewers, soak in water for several hours before using to avoid burning on the grill. Add some turmeric to the marinade for a boost of color.