KING TUT CHICKEN KEBABS
2 whole chicken breasts, skinned and boned
1 cup plain yogurt
1/4 teaspoon salt
2 teaspoons curry powder
1 teaspoon lemon juice
8 thin slices white onion
8 cherry tomatoes, halved
Cut each chicken breast into small bite-size pieces.
Combine yogurt, curry, lemon juice and salt. Mix, and marinate the
chicken in about three quarters of this mixture for one hour or
longer. Save the other one quarter of the marinade for basting the
chicken as it cooks. A health note here: DO NOT use the same marinade
in which you marinate the chicken for basting.
Thread chicken on skewers, with onions and tomatoes in between every
two or so chicken pieces. Grill over charcoal or in oven broiler,
turning until chicken is cooked (about 10 minutes) and basting with
marinade. Garnish with melon slices or grapes.