Ingredients
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2 boneless skinless chicken breasts
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3 tablespoons yogurt
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1/4 teaspoon salt
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1/4 teaspoon turmeric
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1/8 teaspoon dry mustard
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1/2 teaspoon curry powder
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1/8 teaspoon ground cardamom
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1 teaspoon lemon juice
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1 teaspoon white vinegar
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1/2 small onion, cut in half and broken up into layers
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4 small tomatoes, halved
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8 bamboo skewers
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1 lemon, cut in wedges
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parsley
Instructions
- Cut chicken breasts into 1 inch cubes, 16 in total.
- Combine the yogurt, salt, turmeric, mustard, curry powder, cardamon, lemon juice and vinegar in a non reactive bowl. Add chicken cubes and let sit in fridge 30-45 minutes.
- Soak skewers in water.
- Thread chicken, onions and tomatoes onto skewers alternating as follows: chicken-onion-chicken-onion-tomato- onion-chicken-onion-chicken-onion.
- Grill or broil about 8-10 minutes, turning half way through cooking time.
- Garnish with parsley and serve with lemon wedges for squeezing on top.