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This recipe comes to us courtesy of The Junior League of Chicago. It is from their cookbook, "Celebrate Chicago! A Taste of Our Town."
Rinse chicken and pat dry. Cut into 1-inch pieces; place in large bowl. Sprinkle with 1/2 teaspoon salt and lemon juice. Marinate, covered, for 30 minutes. Combine tomato puree, garlic, ginger root, coriander, allspice, nutmeg, turmeric, chili powder, 1/2 teaspoon salt, yogurt and oil in food processor container. Process until smooth. Mix with chicken. Marinate, covered in refrigerator for 6 to 8 hours. Remove chicken from marinade, reserving marinade. Thread chicken pieces 1/4 inch apart onto skewers. Place in foil-lined baking pan. Coat with part of the reserved marinade. Bake in center section of oven at 450 degrees for 6 to 8 minutes. Turn skewers. Coat with remaining marinade. Bake for 6 to 8 minutes or until chicken is cooked through. Serve on or off skewers.
Make sure any marinade you use gets thoroughly cooked, because it contains juices (bacteria) from the raw chicken.
This recipe was provided by The Spice House.