CILANTRO-MARINATED CHICKEN KABOBS
Cilantro-marinated Chicken Kabobs
- 4 skinless, boneless chicken breast halves
- ½ cup thick plain yogurt
- 1 scant tsp salt
- Juice of 1 lime
- 1 tbsp chopped cilantro plus extra for garnish
- 1 tsp freshly ground black pepper
- 1 tsp crushed coriander seeds
- Few drops of olive oil
Cut the chicken breasts into strips that are ¾ in (2cm) wide. Mix the yogurt with the salt, lime, cilantro, and spices. Coat the chicken in this mixture and let marinate for four hours. (The longer the chicken is left in the marinade, the more effect it will have. Four hours is ideal if you still want some vestige of chicken taste coming through the spices.)
Preheat the broiler or prepare a charcoal grill. Thread the chicken strips onto pairs of skewers, spacing them out evenly, and putting about four strips of chicken on each pair.
Sprinkle a few drops of olive oil on the kabobs, then broil or grill them until they are done, about seven minutes on each side
Small fingers of the marinated chicken also make a first-rate hot canapé – the lime and cilantro tang will stimulate appetite without the bulk necessary to satisfy it.