Preparation:
In a large glass bowl, combine all spices and the sea salt.
Then add the yogurt, lemon juice, ginger and garlic, stirring well to blend.
Add the cilantro and chicken and toss thoroughly.
Cover with plastic wrap and let marinate, refrigerated, for at least 6 hours, or overnight, turning occasionally. Prepare a charcoal or mesquite grill, allowing the fire to get very hot. Thread the chicken on skewers and grill, turning often, until cooked through, about 8 minutes, depending on the thickness of the slices.
Or heat the oven broiler, and broil skewers underneath for 8-10 minutes, adjusting time if slices are thin. |
