Soak the skewers in cold water for at least one hour.

Combine the chicken  with the yogurt,ginger, curry, garlic, and the oil in a bowl and mix well. Marinade for several hours, covered, in the fridge.

Prepare the grill. Thread the chicken tenders onto the skewers- using an in and out sewing motion. Leave room at the bottom for a handle. When the coals are ready, oil the grill to keep the skewers from sticking and place the skewers on the grill. I like to make a spoke pattern with the skewers- with the coals in the center of the grill and the chicken placed so the wooden skewers aren’t over any direct heat.

Grill each side for about 2-3  minutes or until done.

Serve with peanut sauce and cucumber relish- hot or room temp.

Another version of this classic that i like to make  is to marinate the chicken in Tamarind sauce- a sweet and sour Thai sauce. Again, i serve it with a peanut sauce- as i like the layering of flavors and some Japanese Daikon Radish relish.

                                                                                                                                                                            back to home

12  nine inch wooden skewers

12 chicken tenders        

1/2 cup plain yogurt

2 t minced garlic

2 t minced ginger           

1 T canola oil

1 t curry powder

cucumber relish

peanut dipping sauce