Recipe - Grilled Chicken Seasoning Paste

4 Cloves garlic
1 small Onion; chopped
1 tablespoon Paprika
1 teaspoon Ground cinnamon
1 teaspoon Turmeric
One half teaspoon Ground cardamom
One fourth teaspoon Cayenne
One fourth cup Fresh lemon juice
1 cup Plain lowfat yogurt
12 Boneless skinless chicken
breasts; cut in 11/2"
cubes
Olive oil
Salt
1 teaspoon Fresh ground black pepper
Italian parsley; chopped
Lemon wedges

Combine the garlic, onion, paprika, cinnamon, turmeric, cardamom, cayenne,
lemon juice, and yogurt in a blender or food processor and process until
combined. Place the chicken in a nonreactive bowl and toss with the
marinade to coat well. Cover and refrigerate for 4 to 6 hours.

Soak wooden skewers in waters for 30 minutes to prevent them from burning.
Preheat the broiler or grill. Thread the chicken pieces on the skewers,
brush with a little olive oil, and sprinkle with salt and pepper. Cook 3 to
4 minutes per side, or until opaque throughout. Sprinkle with parsley and
serve with lemon wedges.

Serves 6 generously.

Recipe by: Home Food Joyce Goldstein [Square One, San Francisco]

Posted to EATLF Digest by KSBAUM@aol.com on Jun 27, 1999, converted by
MM_Buster v2.0l.