Marinated Chicken & Onion Kebabs BY ERIKA DUNGAN AND KATE MERKER

 

        Marinated Chicken & Onion Kebabs BY ERIKA DUNGAN AND KATE MERKER

 

                                                             INGREDIENTS

 

1/2 c. plain yogurt

2 plain yogurt 2 cloves garlic, grated

1 tbsp. grated fresh ginger

1 tsp. garam masala

1 tsp. ground turmeric

2 tsp. lemon peel , plus 2 tablespoons juice 

Kosher salt and freshly ground black pepper

1 1/2 lb. boneless, skinless chicken breasts, dig 11/2-inch pieces

Canola oil, for grill grates

1 medium-size purple onion , dig 1-inch wedges, then halved crosswise

4 pieces flatbread or naan

Cucumber and Cilantro Yogurt Sauce

 

                                                              DIRECTIONS

 

Combine yogurt, garlic, ginger, garam masala, turmeric, lemon peel and juice, and 1/2 teaspoon each salt and pepper during a bowl. Add chicken and stir to mix .

Let marinate quarter-hour . 

Heat grill to medium. Once hot, clean and lightly oil grill grates.

Thread chicken and onions onto six large skewers. Grill, turning occasionally,

until chicken is cooked through and onion is simply tender, 8 to 10 minutes.

Grill flatbread until lightly toasted, about 1 minute per side.

Serve kebabs and flatbread with Cucumber and Cilantro Yogurt Sauce alongside