1. In an electric coffee/spice grinder finely grind cumin seeds and cloves. 2. In a blender blend ground spices with remaining marinade ingredients until smooth. 3. MARINATE CHICKEN: 4. Cut chicken breasts crosswise into 1/4-inch thick strips and in a large sealable plastic bag combine with marinade. 5. Seal bag, pressing out excess air, and turn bag several times to coat chicken well. 6. Marinate chicken at least 1 day and up to 2. 7. PREPARATION: 8. White chicken is marinating, soak skewers in water at least 1 hour. 9. Prepare grill (or preheat oven to its highest temperature, 500 to 550 degrees F.). 10. Oil grill rack (or lightly oil a shallow roasting pan large enough to hold the skewers in one layer.). 11. Remove skewers from water and pat dry. 12. Thread 1 piece chicken lengthwise onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals, turning over once, until just cooked through, about 5 minutes. 13. (Alternatively, in a lightly oiled shallow roasting pan arrange skewers in one layer and roast in middle of oven.). 14. SERVE skewers with raita and lime wedges if desired. ---------------------------------------------------------------------------
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Ingredients
