Tandoori Chicken Skewers

4 servings

Ingredients

Tomato-Cucumber Sauce:
3/4 cup plain yogurt
1/2 cup each diced seedless cucumber, chopped tomato, and radishes
2 tablespoons chopped fresh mint
1/2 teaspoon ground cumin
1/4 teaspoon salt

Basting Sauce:
1/4 cup each plain yogurt and buttermilk or ranch dressing
1/4 teaspoon each ground cumin, chili powder, and salt

Tandoori Chicken:
4 (6-ounce) thin-sliced chicken breast cutlets (1 1/2 pounds total), each cut into 3 lengthwise strips

DIRECTIONS

1. Heat broiler; line a broiler pan with nonstick foil.
2. Tomato-Cucumber Sauce: In a small bowl, combine all ingredients.
3. Basting Sauce: In a small bowl, combine all ingredients.
4. Tandoori Chicken: Thread chicken on 6-inch metal skewers. Brush with Basting Sauce and broil 4 inches from the heat for 2 to 3 minutes. Turn, baste again, and broil 2 to 3 minutes longer. Serve with Tomato-Cucumber Sauce and couscous, if desired.

I have also just cooked the chicken on the grill instead of in the broiler and I've made it both with and without the skewers. I prefer grilling the chicken, and it tastes the same whether or not you use the skewers, so it just depends on how fancy you want to be :)