Dill Chicken

Ingredients:

• 1 lb of chicken breast tenders
• 1/2 teaspoon of dry dill (can put a lot more depending on your preference, I normally put 1 tsp)
• 1/2 teaspoon of cumin
• 1/8 to 1/4 teaspoon of turmeric (can judge based on color)
• 1/2 teaspoon of salt
• 1.5 tablespoons of plain, unsweetened yogurt
• 1 teaspoon of chopped garlic (can use pre-minced garlic in jar from the store)
• 1 teaspoon of ginger paste
• 2 tablespoons oil

Instructions:

1. Marinade chicken in lemon juice for 10-15 min.
2. Mix the dill, cumin, turmeric, salt, yogurt, garlic, ginger and oil in a bowl.
3. Marinade the chicken in the yogurt and spices for at least 1 hr. If you have time, you can marinade it over night.
4. If you have skewers, it turns out slightly better if you bake it on skewers. To skewer the meat, fold each tender and then skewer it (this makes it slightly more compact and makes it easier to balance/rotate the skewers in the oven later). If you want to make it easier to flip the chicken in the oven later, use two skewers instead of one, per line of meat.
5. Next lay the skewers across the top of a baking pan. Make sure to cover the pan in foil first, as the marinade will drip and it will be difficult to clean off the pan if it’s not covered.
6. Bake in the oven at 400 degrees for a total of roughly 30-35 minutes (until done). After the first 15 minutes, make sure to flip the chicken over.