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4 boneless skinless chicken breasts. |
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1 carton of plain yogurt. |
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1 tsp of turmeric. |
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1 tsp of grated fresh root ginger. |
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1 clove garlic, crushed. |
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½ tsp of cinnamon. |
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4 whole cloves. |
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1 cantaloupe melon. |
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Cut Chicken into bite size pieces. |
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In a medium sized bowl, mix together the plain yogurt, turmeric, grated ginger, crushed garlic, cinnamon and cloves. |
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Add the chunks of chicken and stir thoroughly to coat the flesh with the yogurt mixture. |
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Cover with plastic wrap and refrigerate overnight to allow flavors to soak into the chicken. |
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Cut the cantaloupe melon in half. Remove the seeds and skin from the melon, and then cut into thin crescents or chunks. |
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Thread the chicken and melon onto skewers. |
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Brush the melon and chicken with the yogurt marinade, then cook under a medium griller/broiler or over moderately hot barbecue coals until the chicken is just cooked. Turn during the cooking and brush with yogurt marinade a few times. |
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If desired, heat through any leftover marinade and serve as a sauce with the kebabs. |
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