Preparation:
In an electric coffee/spice grinder finely grind cumin seeds and cloves.
In a blender blend ground spices with remaining marinade ingredients until smooth.
MARINATE CHICKEN: Cut chicken breasts crosswise into 1/4-inch thick strips and in a large sealable plastic bag combine with marinade. Seal bag, pressing out excess air, and turn bag several times to coat chicken well.
Marinate chicken at least 1 day and up to 2. PREPARATION:
White chicken is marinating, soak skewers in water at least 1 hour. Prepare grill (or preheat oven to its highest temperature, 500 to 550 degrees F.)
Oil grill rack (or lightly oil a shallow roasting pan large enough to hold the skewers in one layer.)
Remove skewers from water and pat dry. Thread 1 piece chicken lengthwise onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals, turning over once, until just cooked through, about 5 minutes. (Alternatively, in a lightly oiled shallow roasting pan arrange skewers in one layer and roast in middle of oven.)
SERVE skewers with raita and lime wedges. |
