Grilled Tandoori Chicken Kabobs

• 1-1/4 cups plain yogurt
• 1/3 cup chopped onion
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 2 teaspoons garam masala
• 2 teaspoons minced fresh gingerroot
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 3 drops yellow food coloring, optional
• 3 drops red food coloring, optional
• 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 2 teaspoons minced fresh cilantro
• 1 medium lemon, cut into six wedges

1. In a large resealable plastic bag, combine the first 10 ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight.
2. Drain and discard marinade. Thread chicken onto six metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning occasionally. Sprinkle with cilantro; garnish with lemon wedges.

plain yogurt, onion, lemon juice, garlic, garam masala, fresh gingerroot, salt, cayenne pepper, coloring, coloring, chicken breasts, fresh cilantro, lemon

Taken from www.tasteofhome.com/recipes/grilled-tandoori-chicken-kabobs/ (may not work)