These can be marinated a day before and grilled on your
stove-top pan before the guests arrive. You may use boneless or boned chicken. I
prefer boned chicken, as they are more flavorful.
Makes about 6 servings
Ingredients:
2 lb chicken, boned or boneless, cut into 2-inch pieces
8 to 10 whole green chilies
1 whole onion cut into chunks
1 Tbsp. oil
Metal skewers
Stovetop grilling pan, preferably cast-iron
For the marinade:
1 cup plain yogurt
1 tsp. lime juice
½ tsp. ginger paste
½ tsp. garlic paste
2 green chilies
Salt and pepper to taste
1 tsp. oil
Method:
Grind the marinating ingredients into a paste. Add the
chicken and marinade into a Ziploc bag, mix well and set in in the fridge
overnight.
When you are ready to grill, poke the chicken, whole chilies
and onions into skewers.
Heat the pan on high, brush some oil on the prepped skewers
and cook on high for a few minutes to sear all the sides of the skewers
evenly.
Lower the heat and cook covered for 8 to 10 minutes turning
at regular intervals. You may sprinkle a few drops of water to the pan to keep
the chicken moist. Serve hot.