For a beautiful presentation, use extra-long skewers and stand them in a slim-necked vase.
Makes 6 servings, 2 or 3 skewers per person
1/4 cup plain low-fat yogurt, drained*
2 tablespoons finely ground almonds
1/4 cup grated cheddar cheese
1 tablespoon grated, peeled fresh ginger
1 teaspoon fresh lemon juice
1 teaspoon ground white pepper, or to taste
1 teaspoon salt
1/2 teaspoon saffron threads, soaked in 2 tablespoons warm milk
2 1/2 pounds skinless, boneless chicken thighs, cut in 1 1/2-inch cubes
Combine the yogurt cheese, almonds, cheddar, ginger, lemon juice, pepper, salt, saffron and milk in a large bowl. Add the chicken and mix to thoroughly coat. Cover and refrigerate for 5 to 6 hours or overnight.
Preheat oven to 400 degrees.
Drain chicken and discard any remaining marinade. Thread the chicken onto skewers, 4 or 5 pieces per skewer.
Lay the skewers on a nonstick baking sheet and roast for 10 minutes. Turn over. Roast another 10 to 15 minutes, until golden brown and juices run clear. Serve hot.
* To drain the yogurt: Place a colander over a medium bowl. Line the colander with several layers of cheesecloth. Place yogurt in cheesecloth. Refrigerate at least 8 hours, until whey has drained out (overnight works best).
Wonderful recipe, Monica! we are always buying plain chicken breasts and always wondering what new and tasty thing we can do with them. I’ll try this one! Looks delicious!
I just finished reading The 100 Foot Journey and am inspired to learn more about Indian cuisine. This recipe looks very savory! I am going to try it!