Yield: 6 servings
1,5 tbsp. Shish Kabob Seasoning, tandoori seasoning, shawarma seasoning
Salt to taste
garlic paste to taste
2 c Plain, whole-milk yogurt
Juice and pulp of 1 large lemon, 3 to 4 tablespoons
2 lbs. chicken breasts skinned
Blend salt, garlic, yogurt, spices, lemon and pepper in a bowl.
Add the chicken to yogurt marinade and turn so all surfaces are well-coated. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half.
To cook, remove breasts from marinade. Brush with ghee. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.