Mint-flavored Grilled Chicken

Fresh mint is used extensively in Indian cooking in chutneys, summer coolers, garnishes or, as in the following recipe, a marinade. Tikkas are

boneless pieces of meat marinated in spices and grilled. Pudinewala murg is one of my popular dishes and a great start to any meal.

Serves 4

1 medium-sized onion, peeled and coarsely chopped

2 tablespoons finely chopped garlic

1 cup tightly packed fresh mint leaves, washed and drained

1/2 teaspoon freshly ground black pepper

1 teaspoon garam masala

3 teaspoons fresh lemon juice

salt to taste

1 pound boneless, skinless chicken breast, cut into 1-inch pieces, washed and drained

1. Mince the onion in the food processor or blender. Add garlic, mint leaves, black pepper, garam masala, lemon juice, and salt. Then mince again.

2. Transfer to a bowl. Add the chicken and toss well to coat evenly.

3. After marinate is added to the meat, cover and refrigerate for no longer than 3 hours for best results.

4. When you are ready to barbecue, thread the chicken cubes into a skewer,

leaving a little space in between.

5. Place them on a medium-hot barbecue, cover, and cook for about 10 minutes on each side.

6. Baste the leftover marinate and turn occasionally to ensure even cooking.

7. Slide the chicken cubes from the skewers and serve hot.