Grilled Chicken Kebab - Tandoori Chicken

Ingredients:

• 1 skinless, boneless chicken breast (450 g)
• 36 bamboo skewers (18 cm long)

For the marinade:

• 2 teaspoons cumin seeds
• 3 whole cloves
• 1/4 cup plus 2 tablespoons natural yogurt
• 3 tablespoons chopped garlic
• 1 and 1/4 tsp. chili powder
• 1 and 1/4 teaspoons paprika
• 1 teaspoon of salt
• 3 tablespoons chopped peeled fresh ginger root

Preparation:

1. Prepare the marinade: Grind the cumin seeds and cloves in an electric coffee grinder or spice grinder. In a blender, blend the ground spices with the remaining marinade ingredients until smooth.
   
   Slice the chicken breasts crosswise into 0.5 cm thick strips and combine with the marinade in a large zip-top plastic bag. Seal the bag, squeezing out any excess air, and turn the chicken over several times to ensure it's thoroughly coated. Marinate the chicken for at least 1 day or up to 2 days.
2. While the chicken marinates, soak the skewers in water for at least an hour. Prepare the grill (or preheat the oven to its highest temperature – 260-290°C).
3. Remove the skewers from the water and pat dry. Thread 1 piece of chicken lengthwise onto each skewer and grill on an oiled rack set 5–6 inches from the coals, turning once, until cooked through, about 5 minutes. (Or, arrange the skewers in a single layer in a lightly oiled shallow baking dish and bake in the center of the oven.)
   
   Serve the kebabs with yoghurt raita sauce and lime wedges.