Chicken Tikka Tacos
1 1/2 pounds chicken tenders cut into 1 ½ x 3-inch strips
1/4 cup neutral oil
1 medium garlic clove, minced (1 teaspoon)
1 teaspoon finely grated ginger
1 tablespoon finely grated lime zest
¼ cup plain whole milk Greek-style yogurt
4 teaspoons ground coriander
2 teaspoons ground cumin
1/4 teaspoon turmeric
¼ teaspoon cayenne
½ teaspoon Garam Masala
1 ¼ teaspoons fine sea salt
a few sprigs of cilantro, washed
Lime wedges (optional)
Pickled red onion
Soft wheat tortillas
Green Chili Sauce
If using bamboo skewers, place 8 of them in a 9×13 baking pan, cover with water, and soak for at least 30 minutes.
Prepare the chicken: Pat the chicken dry and set aside.
Make the marinade: Mix all the marinade ingredients together in a large bowl. Add the chicken, toss together well, and set aside to marinate for 1 hour at room temperature or up to overnight in the refrigerator. (Remove from the refrigerator at least 30 minutes prior to cooking).
Preheat the broiler (or a grill) to high. Set the rack 3-inches from the heat source.
Thread the chicken pieces onto skewers in a wavy pattern, piercing the piece multiple times to secure it on the stick. Do not press the pieces closely together, to allow space between the waves for them to be thoroughly cooked. Place the skewers on a broiling pan and broil until they are golden and opaque on one side, about 4 minutes. Turn and broil until they are golden, 4 to 5 minutes. The chicken should be thoroughly cooked but not dry; to test, cut into one of the chicken pieces. If the chicken is still slightly pink, continue cooking another minute or two. Remove from the oven when done and set aside.
(If using a grill, when the grill is hot, cook the skewers for about 4 minutes per side.)
Serve either on or off the skewers, arranged on a platter scattered with cilantro sprigs and lime wedges, with other serving accompaniments on the side.