Chicken Tikka

This chicken kabob has wonderful Indian flavours.  From Canadian Living - the Barbecue Collection.

1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup lemon juice
1/4 cup full fat plain yogurt
3 tbsp chopped fresh ginger
2 tbsp chickpea flour
8 cloves garlic, smashed
1 1/2 tsp salt
1 tsp ground coriander
1/2 tsp each ground cardamom, cayenne pepper, ground cumin, turmeric and pepper
1/2 tsp each ground mace and nutmeg (or 3/4 tsp nutmeg)
3 tbsp peanut oil or vegetable oil
4 boneless skinless chicken breasts, cut into 8 cubes each, or 12 boneless skinless chicken thighs, cut into 3 pieces each

GARNISH
1 small red onion, thinly sliced
1/2 tsp salt
1/4 cup lemon juice
Fresh cilantro sprigs

• In blender or food processor, puree together cilantro, mint, lemon juice, yogurt, ginger, chickpea flour, garlic, salt, coriander, cardamom, cayenne, cumin, turmeric, pepper, mace and nutmeg; mix in oil.  Toss with chicken until coated.  Cover and marinate, refrigerated, for 3 to 4 hours.
• GARNISH - Meanwhile, mix onion with slat; pour lemon juice over top.  Let stand for 30 minutes; drain.
• Thread chicken onto skewers, leaving about 1/2 inch between pieces.  Grill, covered, on greased grill over medium high heat, turning once, until no longer pink inside, 8 to 10 minutes.
• Garnish chicken with onion mixture and cilantro.