Garlic Chicken Kabobs

• 8 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 cup minced fresh cilantro
• 1 teaspoon ground coriander
• 1/2 cup reduced-fat plain yogurt
• 2 tablespoons lemon juice
• 1-1/2 teaspoons olive oil
• 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 4 garlic cloves, minced
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 1 cup (8 ounces) reduced-fat plain yogurt

1. Place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Add cilantro and coriander; crush together. Add the yogurt, lemon juice and oil; mix well. Pour into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours.
2. For dipping sauce, place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Mix in oil. Stir in yogurt. Cover and refrigerate until serving.
3. Drain and discard marinade. Thread chicken on eight metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes until juices run clear, turning occasionally.

garlic, salt, fresh cilantro, ground coriander, yogurt, lemon juice, olive oil, chicken breasts, garlic, salt, olive oil, yogurt

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