Chicken Tandoori (Indian Grilled Chicken) Recipe

 
Yield: 6 Servings
 
     16 oz plain yogurt
    1/4 c  lime juice
      2 cl garlic,finely
      1    (or pressed),Chopped
      2 t  salt
    1/4 t  turmeric
    1/2 t  coriander
      1 t  cumin,Ground
  1 1/2 t  ginger,Ground
    1/8 t  cayenne pepper
      1    (optional)
      3    whole chicken breasts
      1    split
      1 lg onion,finely chopped
      1 lg green pepper
      1    finely,Chopped

In large bowl, combine:

Yogurt coriander Lime juice cumin Garlic ginger Salt
cayenne pepper Turmeric

Stir to mix.  Add chicken pieces and toss to coat. Cover mixture and
chicken with peppers and onions. Cover. Chill overnight (or longer).

Prepare hot coals or preheat oven broiler for 10 minutes. Turn and
cook until done, approximately 15 to 20 minutes. Baste with marinade
throughout cooking. WALT

Chile-Coated Grilled Summer Squash & Zucchini
 
Yield: 4 Servings
 
    1/4 c  olive oil
      1 T  garlic,Minced
    1/4 c  fresh chile pepper of,Minced
      1    your choice
      2 T  comino seeds,or 1 t ground
      1    cumin
      1    salt and pepper,To Taste
      2 md zucchini,cut length-wise
      1    into 1/2 inch planks
      2 md summer squash,cut length-
      1    wise into 1/2 inch planks
  FOR THE DRESSING  ===============
    1/4 c  olive oil
    1/3 c  fresh lime juice
      3 T  honey
    1/4 c  roughly fresh,Chopped
      1    cilantro
      1    salt and pepper,To Taste

Make the dressing: In a small bowl, whisk together all of the
ingredients and put aside.

In a medium bowl, combine the olive oil, garlic, chile pepper and
comino seeds and mix well. Add the squash and zucchini planks and
toss well so the squashes are completely covered with the mixture.
Place the squashes on the grill over a medium-hot fire and cook for
about 3 minutes on each side, or until well browned. Remove the
squashes from the grill, place on a platter, drizzle with the
dressing, and serve.