Green Chicken Kebabs Recipe

• 1/2 cup low-fat plain yogurt
• 2 garlic cloves, crushed
• 2 tsp finely grated fresh ginger root
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 jalapeño, finely chopped
• Large handful of freshly chopped cilantro leaves
• Small handful of chopped mint leaves
• Juice of 2 limes
• Sea salt
• 4 chicken breasts, skinned and boned
• To serve: lime halves

1. Place the yogurt, garlic, ginger, cumin, coriander, jalapeño, chopped herbs, and lime juice in a blender and blend until fairly smooth. Season lightly.
2. Cut the chicken into bite-sized pieces and place in a large mixing bowl. Pour the spice mixture over and toss to coat evenly. Cover with plastic wrap and marinate in the refrigerator for 4-6 hours, or overnight if time permits.
3. When ready to cook, preheat the grill to medium-high and thread the chicken pieces onto 8 presoaked bamboo skewers. Cook over a preheated grill for 8-10 minutes, turning frequently, until cooked through and lightly browned. Remove and serve immediately with lime halves to squeeze on top and a cucumber and red onion salad on the side.

Beverage pairing: Adelsheim Rosé, Oregon. This rosé from Oregon is made from Pinot Noir and has a gentle profile of strawberry and rhubarb, making it a great match with chicken that has been seasoned with green herbs and exotic spices. The wine is dry, but has a lovely, thirst-quenching succulence.