These are delicious eaten as an appetizer on the skewer, or they can be served over rice or a green salad.
- 2 pounds chicken breast cutlets
- 1 onion, finely chopped
- Zest and juice of 1 lime
- 3 tablespoons olive oil
- 1 cup plain Greek yogurt
- 1 tablespoon curry paste
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon cinnamon
- 1 tablespoon honey
Soak bamboo skewers in water for 1 hour. Thread chicken cutlets onto skewers.
Combine the rest of the ingredients to make the marinade and pour over chicken in a tightly sealed container. Marinate overnight or freeze up to 1 month in freezer-safe container.
To cook: If frozen, allow to thaw in refrigerator overnight or on counter for 1 hour.
Grill 5 minutes per side over medium-high heat or cook in the oven on a grill pan at 425° F for 8 minutes per side.