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Chicken Tikka

1/2 c Fresh lemon juice;
2 tb White wine vinegar;
1/2 c Fresh parsley; chopped
1/4 c Fresh cilantro; chopped
2 cl Garlic; minced
1 tb Fresh Ginger; peeled minced
1 1/2 ts Turmeric;
1 ts Ground cumin;
1/2 ts Salt; (optional)
1/2 c Plain nonfat yogurt;
3 lb Chicken breast; skinless boneless cut into 1" wide strips
Chutney to serve on the side

Place all ingredients except chicken and chutney in blender or food processor and puree. Pour into large plastic bag or glass dish. Add chicken and toss to coat. Cover, refrigerate and marinate 30 minutes. Soak about 12 8" wooden skewers in hot water 30 minutes. Tread two strips of chicken onto each skewer and barbecue or broil 12 to 15 minutes, turning twice. Cook until chicken is no longer pink inside. Serve with chuntney.

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