- 4 skinless, boneless chicken breasts
- 1 teaspoon ground coriander
- 2 teaspoons lemon juice
- 1 1/4 cups of unsweetened yogurt
- 1 lemon
- 2 tablespoons chopped, fresh cilantro
- Oil for brushing
- Salt and pepper
Cut the chicken into 1 inch pieces and place them in a shallow non-metallic dish. Add the coriander, lemon juice, salt and pepper to taste, and 4 tablespoons of yogurt to the chicken and mix together until thoroughly combined. Cover and chill for at least two hours, preferable overnight. To make the lemon yogurt, peel and chop the lemon discarding any pits. Stir the lemon into the yogurt, together with the frsh cilantro. Chill in the refrigerator until ready to serve. Thread the chicken pieces onto skewers. Brush the rack with oil and broil the chicken over hot all natural lump coal for about 15 minutes basting with oil.
Transfer the chicken kabobs to warm serving plates and garnish. Serve with chilled lemon yogurt.