4 skinless chicken breasts
Black pepper, to taste
3 lemons
1 tbsp freshly grated ginger
3 garlic cloves, crushed
1/2 tsp ground cumin
1 green chili, chopped
1. Chop each chicken breast into 1-inch cubes. Season with black pepper and the juice of 1 lemon. Cover and refrigerate for 30 minutes.
2. In a small bowl, combine ginger, garlic, cumin and chili. Rub mixture onto chicken, cover and refrigerate for an hour.
3. Cut remaining two lemons into wedges. Thread chicken cubes and lemon wedges onto skewers.
4. Grill over medium-hot coals until chicken is opaque. Or cook under preheated broiler for 5 minutes each side
Per serving:
Calories: 205
Fat: 2.2g
Sodium: 124 mg
Carbs: 5.1 g
Fiber: 1 g
Protein: 40 g