Ingredients
- 1 1/2 pounds boneless skinless chicken breasts (cut into 1-inch pieces)
- 3 tablespoons lemon juice
- 1 1/2 teaspoons salt
- 1/2 cup water
- 1/4 cup yogurt (plain)
- 1 cup fresh cilantro leaves
- 1/3 cup fresh peppermint leaves
- 2 serrano peppers, sliced
- Ginger root (1 piece fresh, 1 inch, coarsely chopped)
- 4 garlic cloves, sliced
- 3 onions (medium sweet onions, cut crosswise into 1/2-inch slices
- 4 tablespoons oil (canola oil, divided)
- Lemon wedges
How to Make
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Step 1: In a large bowl, toss chicken with lemon juice and salt; let stand 15 minutes. Meanwhile, place water, yogurt, herbs, peppers, ginger and garlic in a blender; cover and process until smooth. Stir into chicken mixture; refrigerate, covered, 2 hours.
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Step 2: Brush onions with 2 tablespoons oil. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until tender, turning occasionally.
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Step 3: Remove chicken from marinade; discard marinade. Thread chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until chicken is no longer pink, turning occasionally and brushing with remaining oil during the last 4 minutes. Serve with grilled onions and lemon wedges
We hope you enjoy this recipe!
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