Chicken Tikka

1 1/2 boneless, skinless chicken, cubed
1 tsp grated fresh ginger
1 Tbsp grated onion
1 tsp crushed garlic
1 tsp chili powder
1/4 tsp ground turmeric
1 1/2 tsp salt
1/2 tsp black pepper
2/3 cup plain yogurt
1/4 cup lemon juice
1 Tbsp white vinegar
1 1/2 Tbsp vegetable oil
1 Tbsp chopped fresh cilantro

1. Mix all the ingredients in a bowl, except the chicken. Add the chicken, mix, cover and let marinate at least two hours (or overnight).
2. Skewer the chicken.
3. Preheat the grill or broiler. Grill chicken 15-20 minutes until cooked, turning the skewers to cook evenly.
4. Serve with Basmati rice, lime wedges and cilantro.

Another recipe from the Iranian family cookbook!

We love this marinade, it's pretty quick and easy, and very tasty. We have left it for only an hour in the marinade and it was still great. If pressed for time, it's also quite fine to use chicken tenders and just thread them upon the skewers without dicing. Other substitutes we've made: olive oil, and while I LOVE fresh, grated ginger, we've used powdered when we were out. I recommend also doing vegetable skewers along with these, for example onions and bell peppers.