Ingredients

2 T lemon juice

2 t. finely minced garlic

2 t. finely minced ginger

2 t. coarse salt

2 lbs boneless, skinless chicken thighs, cut into 1 1/2 inch chunks

1 large beet, cooked, peeled, cooled, and roughly chopped

1/3 cup whole milk yogurt

3 T dried fenugreek leaves

2 t. garam masala

1 t. ground cumin

2 T. canola oil

2 T melted butter

Lemon wedges

Preparation

  1. for the first marinade, combine the lemon juice, 1 teaspoon each of the garlic, ginger, and salt in a large bowl. Rub the mixture into the chicken thighs and marinate for at least 20 minutes at room temperature-or longer in the refrigerator covered.
  2. put the beets and yogurt in a food processor and puree until smooth. Add the remaining salt, garlic, ginger, dried fenugreek leaves, garam masala, cumin and canol oil and pulse to combine
  3. Coat the chicken with the pureed beet mixture and marinate, refrigerated and covered, for at least one hour and up to eight hours.
  4. If you are using wooden skewers, soak them in water first. Heat a charcoal or gas grill or a broiler to medium high and put the rack at least 4 inches from the heat source. Skewer the chicken, drizzle with melted butter ( i substitute olive oil spray here) and set on the grill or broiling pan. Cook, rotating carefully to cook and brown on all sides, about 8 minutes total. Garnish with lemon wedges