Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR MARINADE***
   2      teaspoons     cumin seeds
   3                    whole         cloves
     1/4  cup           plain whole-milk yogurt plus 2 tbsp.
                        -- -- (preferably middle
                        -- eastern)
   3      tablespoons   garlic -- , chopped
   3      tablespoons   peeled fresh gingerroot -- , chopped
   1 1/4  teaspoons     chili powder -- (preferably new
                        -- mexican)
   1 1/4  teaspoons     paprika
   1      teaspoon      salt
                        ***FOR SKEWERS***
   1      pound         boneless skinless chicken breasts
  36      7 inch        bamboo skewers
                        ***ACCOMPANIMENTS***
                        zucchini raita
                        lime wedges

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.