Chicken Tikka

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon orange food coloring
1/4 cup plain yogurt
4 garlic cloves, minced
1 1/2 tablespoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1/8 teaspoon ground ginger
1/2 teaspoon dried crushed red pepper12 6- to 8-inch bamboo skewers, soaked in water 30 minutes

Combine chicken, 1/4 cup lemon juice and 1/2 teaspoon salt in medium bowl; let stand 30 minutes.

Mix 1/4 cup plain yogurt, minced garlic, 1 1/2 tablespoons coriander, 2 teaspoons cumin, 1 teaspoon turmeric, 1/8 teaspoon ginger,food coloring and crushed red pepper in small bowl. Add to chicken and stir until chicken is well coated with spice mixture. Refrigerate chicken at least 3 hours or overnight.

Prepare barbecmedium heat charcoal grill. Thread chicken on skewers. Season with salt. Grill kebabs until just cooked through, turning frequently, about 7 minutes.

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