Cut each breast in half lengthwise and then cut each half crosswise
into three or four fairly equal pieces. Lay the pieces in a single layer
on a platter. Sprinkle half the salt over them. Squeeze the juice from
half the lemon over them as well. Rub the salt and lemon into the
chicken. Turn the chicken pieces over and do the same on the second side
with the remaining salt and lemon half. Set aside for 20 minutes.
Meanwhile, put yogurt in a small bowl. Beat it with a fork or whisk
until it is smooth and creamy. Add the ginger, garlic, cumin and
cayenne. Stir to mix. After the chicken has marinated, pour yogurt
mixture over the chicken and lemon marinade. Fold yogurt marinade over
the chicken pieces. Cover tightly and refrigerate for 6 to 24 hours.
Preheat your oven to its maximum temperature. Thread the chicken pieces
on skewers, leaving a little space between each piece. Balance the
skewers on the raised rim of a baking tray or place on a broiler pan
with drip tray, making sure that the meat juices will drip on to the
tray and not your oven floor. Brush the chicken with half the melted
butter and put in the oven for about 7 minutes. Take out the baking tray
and skewers. Turn the chicken pieces over and brush again with butter.
Bake another 8 to 10 minutes or until chicken is just done. Do not
overcook. Serves 4. (Jana Clark) |