Chicken Shish Kebabs

• 500 grams chicken breast, chopped into 3 inch chunks.
• 1/4 cup yogurt
• 1/2 tsp white pepper
• 3/4 tsp cumin seeds (can use ground cumin)
• 1 tsp ground ginger
• 1 tsp english mustard powder
• 1 tbsp dark soy
• 1 tbsp lemon juice
• 1 tbsp vegatable oil
• 1 1/2 tsp garlic puree
• 1/2 medium onion (finely chopped)
• 4 bay leaves
• 1 tbsp dry cillantro
• 1 tsp tumeric
• 1/2 tsp salt
• 1 light dusting with a mix of, garam masalla, cayenne pepper, and cinnamon before grilling or bar b queing. PLEASE NOTE THIS IS NOT THE MARINADE.

1. Mix all of the above ingredients (NOT THE OPTIONAL DUSTINGS) together with the chicken cover and leave to rest in a fridge for 6 hours.
2. Remove from fridge, discard the bay leaves, then thread chicken on to scewers.
3. Lightly dust with the spice mix.
4. (Optional)
5. Grill on a medium high heat until thoroughly cooked through.
6. They should look a little charred at the edges and not pink in the middle.
7. If you're not using a bar b que or a true char grill I like to brush mine lightly with my favorite BBQ sauce mid way through grilling.
8. I serve mine on lettuce, fresh onions, red cabbage, cucumber and tomato's.
9. In a large pitta bread with garlic Mayo or hot chilli sauce.
10. Enjoy.
11. Add comments.

yogurt, white pepper, cumin seeds, ground ginger, mustard powder, soy, lemon juice, vegatable oil, garlic, onion, bay leaves, cillantro, tumeric, salt, garam masalla

Taken from cookpad.com/us/recipes/332161-chicken-shish-kebabs (may not work)