Ingredients
4
4 servings
- •6 tablespoons plain yogurt
- •2 cloves garlic, crushed
- •1 teaspoon ground cumin
- •1 teaspoon ground turmeric
- •1 teaspoon freshly grated ginger
- •½ teaspoon ground black pepper
- •½ teaspoon chile flakes
- •½ teaspoon ground cinnamon
- •4 (5 ounce) skinless, boneless chicken breast halves
- •metal skewers
Instructions
- Combine yogurt, garlic, cumin, turmeric, ginger, pepper, chile flakes, and cinnamon in a glass or ceramic bowl; mix well.
- Chop chicken into small chunks and add to the yogurt mixture. Cover with plastic wrap and marinate in the refrigerator for 4 hours or overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the refrigerator and thread onto skewers. Place on the preheated grill and cook, turning occasionally, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 4 servings
- Calories: 180
- Carbohydrate: 3g
- Fat: 4g
- Fiber: 1g
- Protein: 31g
- Sugar: 2g
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