Lemon Sage Chicken Tikka

SERVES 6

1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
2 cups plain yogurt
4 garlic cloves, chopped
2 tablespoons ginger, chopped
3 tablespoons vegetable oil
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons fresh sage, chopped
Salt to taste
½ teaspoon turmeric
1 teaspoon garam masala
Freshly ground black pepper to taste
1 teaspoon chili powder
5 pounds skinless boneless chicken breasts, cut into 1-inch
cubes
20 (12-inch) wooden skewers
6 lemon wedges, for garnish

In a blender purée all ingredients except chicken until smooth. Place the chicken in a large bowl, and add yogurt mixture, stirring to coat the marinade all over the chicken. Cover and
refrigerate for 4 to 6 hours.
Soak skewers in water for 30 minutes. While skewers are soaking, bring chicken to room temperature.

Preheat broiler to 375º F.

Brush a broiler pan lightly with oil. Divide chicken among skewers (5 cubes per skewer), leaving a 1/8-inch space between cubes, and arrange about the skewers in the pan.

Broil chicken about 4 inches from heat, turning over once, until browned in spots and just cooked through, 10 to 12 minutes total and serve hot, garnished with lemon wedges.