2 cups low-fat yogurt
4 tsp. lemon juice
2 tsp. grated fresh ginger root
1 tsp. ground coriander
1 tsp. sweet paprika
1/2 tsp. ground cumin
1/4 tsp. ground turmeric
1 lb. boneless, skinless chicken breasts, trimmed of all fat
1 small Maui onion or other sweet, mild onion, finely chopped
1/2 lb. pickling cucumbers, unpeeled & coarsely shredded
1 1/2 tbsp. finely chopped fresh mint leaves
1 1/2 tbsp. finely chopped fresh cilantro leaves

In a mixing bowl, stir together 3/4 cup of the yogurt and 1 teaspoon of the lemon juice with the ginger, coriander, paprika, cumin and turmeric.

Add the chicken breasts and turn them to coat them well. Leave them to marinate at room temperature for about 30 minutes, turning them once or twice.

Preheat grill until coals are white-hot. Grill over indirect heat until chicken is firm and opaque and juices no longer run pink when pierced with a fork (165°F at center).

Slice chicken diagonally and serve over shredded/chopped vegetables, mint and cilantro leaves.

4 Servings.

Submitted by: Belle