From the Kitchen Window column
For a beautiful presentation, use extra-long skewers and stand them in a slim-necked vase.
Makes 6 servings, 2 or 3 skewers per person
1/4 cup plain low-fat yogurt, drained*
2 tablespoons finely ground almonds
1/4 cup grated cheddar cheese
1 tablespoon grated, peeled fresh ginger
1 teaspoon fresh lemon juice
1 teaspoon ground white pepper, or to taste
1 teaspoon salt
1/2 teaspoon saffron threads, soaked in 2 tablespoons warm milk
2 1/2 pounds skinless, boneless chicken thighs, cut in 1 1/2-inch cubes
Combine the yogurt cheese, almonds, cheddar, ginger, lemon juice, pepper, salt, saffron and milk in a large bowl. Add the chicken and mix to thoroughly coat. Cover and refrigerate for 5 to 6 hours or overnight.
Preheat oven to 400 degrees.
Drain chicken and discard any remaining marinade. Thread the chicken onto skewers, 4 or 5 pieces per skewer.
Lay the skewers on a nonstick baking sheet and roast for 10 minutes. Turn over. Roast another 10 to 15 minutes, until golden brown and juices run clear. Serve hot.
* To drain the yogurt: Place a colander over a medium bowl. Line the colander with several layers of cheesecloth. Place yogurt in cheesecloth. Refrigerate at least 8 hours, until whey has drained out (overnight works best).