Ingredients
8 garlic cloves, minced1/2 teaspoon salt1/4 cup minced fresh cilantro1 teaspoon ground coriander1/2 cup reduced-fat plain yogurt2 tablespoons lemon juice1-1/2 teaspoons olive oil2 pounds boneless skinless chicken breasts, cut into 1-inch cubesGARLIC DIPPING SAUCE:4 garlic cloves, minced1/4 teaspoon salt2 tablespoons olive oil1 cup (8 ounces) reduced-fat plain yogurt
Preparation
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.
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.
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.
