Barbecues - various barbecue recipes with yoghurt

King Tut Chicken Kebabs

2 whole chicken breasts, skinned and boned

1 cup plain yoghurt

1/4 teaspoon salt

2 teaspoons curry powder

1 teaspoon lemon juice

8 thin slices white onion

8 cherry tomatoes, halved

Cut each chicken breast into small bite-size pieces.
Combine yoghurt, curry, lemon juice and salt.
Mix, and marinate the chicken in about three quarters of this mixture for one hour or longer. Save the other one quarter of the marinade for basting the chicken as it cooks.
Thread chicken on skewers, with onions and tomatoes in between every two or so chicken pieces.
Grill over charcoal or in oven broiler, turning until chicken is cooked (about 10 minutes) and basting with marinade.

2 1/2 to 4 pounds cut-up chicken

2 teaspoons chilli powder

2 teaspoons salt

16 ounces plain yoghurt

8 large cloves garlic, minced

2 x 2-inch piece ginger root, peeled and ground

Put small amount of yoghurt in blender, add ginger and garlic. Purée until smooth.
Add remaining yoghurt and spices. Blend until mixed.
Pour over chicken.
Marinate in covered container overnight, 12 or 24 hours. Shake occasionally.
Cook over hot coals on barbecue.
Serve hot with lemon slices.

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