Prep time: 20 minutes
Marinate time: Overnight
Cook time: 10-15 minutes
Adapted from "The Yogurt Cookbook: Recipes From Around the World" by Arto Der Haroutunian (Interlink Books, $35, 306 pages). The author suggests serving it with a tomato- and-onion salad, rice pilaf or the Indian bread chapati. We used 2 percent Greek yogurt.
2 pounds boneless, skinless chicken breasts or thighs
1 onion, roughly chopped
2 cloves garlic, roughly chopped
1 tablespoon plus 1 teaspoon finely chopped fresh ginger
Juice of 1 large lemon
1 1/4 cups plain Greek yogurt
2 teaspoons ground coriander
2 teaspoons salt, or to taste
1/2 teaspoon ground cumin
3 tablespoons chopped fresh cilantro or mint
Cut chicken into 1-inch cubes. Put the onion, garlic, ginger and lemon juice in a blender; purée until smooth. Empty paste into a large nonreactive bowl. Add yogurt, coriander, salt and cumin; mix well. Add chicken pieces; turn until well coated.
Cover; refrigerate overnight.
Remove chicken from marinade, discarding marinade; thread pieces on skewers. Cook on a grill or under a broiler, turning frequently, 10-12 minutes. Serve sprinkled with chopped mint or cilantro.
Per serving: 255 calories, 6 g fat, 2 g saturated fat, 127 mg cholesterol, 1 g carbohydrates, 46 g protein, 228 mg sodium, 0 g fiber.