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Plan Z Phase: This is a Z3 (ZReboot) and Zola To Go! recipe

To prep for this dish soak your wooden skewers in water for 15 or 20 minutes to they will be wet and won’t burn on the grill. Or use metal skewers.

This a very easy Indian food option. If you want it very mild you can reduce the amount of chili powder or add cayenne if you want it spicier. Full of flavor. This is great on a hot evening. It can also be served cold.

Servings: Serves 2 – 3. Can be doubled easily.

Ingredients:

• 1 tsp of ground cumin
• 1 tsp of ground coriander
• 1 tsp of ground turmeric
• 1-1/2 tsp of chili powder
• 1 tsp of ground cardamom
• 1 tsp of ground pepper
• 1 cup of full fat plain yogurt
• grated sea salt
• 1 pound of chicken breast pieces (usually 3 per package)
• olive oil spray
• 1 Tbl of fresh mint, minced

Instructions:

In a bowl, combine the six spices with ½ cup of the yogurt. Stir well. Cut the chicken breasts into long strips about ½ “ wide each or even chunks. Up to you. Thread them onto the skewers. Spread the yogurt/spice mixture over the chicken on all sides. It will be pretty goopy. Let marinate in your refrigerator; ideally 2 hours but I have been short on time and just done it 15 minutes in a pinch.

Heat grill to medium high (or grill pan). Spray with olive oil spray to minimize sticking. Grill the chicken until it’s cooked through. Depending on the size of your pieces it usually only take about 10 minutes max. This will also depend on how hot your grill cooks. Turn them as necessary. Some grill marks are nice but you don’t want to burn them.

Mix the other half of the yogurt with the mint stirred in. This is your “dip.”

Enjoy!

Cheers,