1 pound skinless, boneless chicken breast
1 cup plain yogurt
2 tablespoons extra virgin olive oil
2 garlic cloves, crushed
Grated zest and freshly squeezed juice of 1 unwaxed lemon
1-2 teaspoons ground chile
1 tablespoon chopped fresh cilantro
Sea salt and freshly ground black pepper
12 bamboo skewers
Cut the chicken lengthwise into 1/8-inch-thick strips and place in a shallow ceramic dish.Put yogurt, olive oil, garlic, lemon zest and juice, ground chile, cilantro, salt and pepper into a bowl, stir well and pour over the chicken. Turn to coat, cover, and let marinate in the refrigerator overnight.
The next day, soak bamboo skewers in cold water for 30 minutes, then thread the chicken onto the skewers, zigzagging the meat back and forth as you go. Cook on a preheated outdoor grill or under a hot broiler for 3 to 4 minutes on each side until lightly charred and tender. Let cool slightly before serving.
“Easy Summer Food, Simple Recipes for Sunny Days,” edited by Sharon Cochrane (Ryland Peters & Small, 240 pp, $16.95)
