Chicken Skewers with Walnuts and Cilantro

2 boneless skinless chicken breast halves, pounded ¼ inch thick

1 c plain yogurt

1 garlic clove, minced

¾ tsp. coarse salt (I use regular sea salt)

½ t. freshly ground pepper

1/3 c. walnut halves

1/3 c. chopped fresh cilantro

2 T extra-virgin olive oil

¼ tsp. red-pepper flakes

rice

1. Cut chicken crosswise into 16 2-inch-thick strips. Transfer to a shallow nonreactive dish. Whisk together yogurt, garlic, ½ tsp of the salt, and the pepper in a small bowl. Pour over chicken and turn to coat. Refrigerate for at least 2 hours or overnight.
2. Preheat oven to 400 degrees. Arrange walnut halves on a baking sheet. Toast until golden and fragrant, about 8-9 minutes. Let cool, and finely chop. Transfer to a small bowl. Add cilantro, oil, red-pepper flakes, and remaining ¼ tsp salt.
3. Preheat broiler with rack in highest position. Remove chicken from marinade and thread onto skewers (if using wooden skewers, first soak them in water for 30 minutes so they don’t burn), discard extra marinade. Transfer to rimmed baking sheet ,and broil until cooked through, 3 to 5 minutes. Let cool slightly.
4. Arrange chicken on a platter. Serve warm or at room temperature, topped with walnut-cilantro mixture.

I BBQ my chicken instead of broil it and I don't use skewers. Also, I add tons of extra nuts and cilantro...just spoon the mixture all over the top of the chicken, and serve the chicken on top of brown rice. It is gorgeous and yummy!

~Kimberly Pueblo