CHICKEN TIKKA KEBABS

Ingredients:

1-1/2	tsp	iodized fine salt
1-1/2	tbsp	coriander powder
1	tbsp	cumin powder
1/2	tsp	pepper
1/4	tsp	turmeric powder
1	bar (100 g)	MAGNOLIA GOLD BUTTER SALTED, melted
1/2	pc (75 g)	lemon, juice squeezed
2	pc (150 g each)	green and red bell peppers,cubed
1	pc (200 g)

GARLIC YOUGURT SAUCE

1	cup
1/2	tsp	iodized fine salt
6	cloves

Procedure:

1. Combine garlic yogurt sauce ingredients in another bowl. Cover and chill until use.

2. Combine salt, coriander, cumin, pepper, and turmeric powder. Rub on chicken.

3. Add half of melted butter, lemon juice, and half of the yogurt sauce to the chicken. Cover and marinate for at least 2 hours or overnight in the chiller.

4. Skewer bell pepper, onion, and two pieces chicken alternately. Place on a rack and brush with remaining butter.

5. Cook chicken in a preheated oven set to 180°C (350o F) for 20 minutes or over a griller for 5 minutes per side until cooked through. Serve with sauce.

Makes 5 servings.

(Yield: 5 skewers/1 skewer per serving)

Note: