Seasoned Wolf Kabobs

Seasoned Wolf Kabobs

1 teaspoon ground cinnamon
3 pounds boneless chicken, cut into 1-inch cubes (substituted for wolf meat)
1 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
Mint-Parsley Yogurt Sauce, recipe follows.

Special Equipment: 1 package wooden skewers, soaked in water for 30 minutes
Mix together all the spices and seasonings in a small bowl. Place chicken cubes in a shallow baking dish or large bowl. Rub spice mixture into the chicken with your hands. Thread chicken cubes onto skewers, about 4-5 per skewer.

Preheat a grill or grill pan to high heat. Grill kabobs for 4 minutes per side, or until chicken has reached an inner temperature of 165 °F. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping.

Mint-Parsley Yogurt Sauce:
1 cup plain yogurt (2 percent or whole is best)
1 tablespoon mayonnaise
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, pressed
Salt and ground black pepper
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh flat-leaf parlsey leaves
Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.

Yield: about 1 1/4 cups

Serve with steamed white rice, feeds about 3-4 people.