Tandoori Chicken Saté

• 1/4 cup plain low-fat yogurt
• 1/4 cup coarsely chopped onion
• 1 tablespoon extravirgin olive oil
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chopped peeled fresh ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon black pepper
• 1 garlic clove
• 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch-wide strips
• Cooking spray
• Lemon wedges (optional)
• Cilantro sprigs (optional)

1. Place first 11 ingredients in a food processor; process until smooth, scraping sides once. Combine yogurt mixture and chicken in a large heavy-duty zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
2. Preheat broiler.
3. Remove chicken from bag, discarding marinade. Thread chicken strips onto 24 (6-inch) skewers. Place skewers on a broiler pan coated with cooking spray; broil 5 minutes on each side or until chicken is done. Arrange skewers on a serving platter, and garnish with lemon wedges and cilantro sprigs, if desired.
4. carbo rating: 0

yogurt, onion, extravirgin olive oil, ground coriander, fresh ginger, salt, ground cumin, ground turmeric, ground red pepper, black pepper, garlic, skinless, cooking spray, lemon wedges, cilantro

Taken from www.myrecipes.com/recipe/tandoori-chicken-sat (may not work)