East Indian Chicken Kabobs in an Orange Yogurt Marinade

Number of Servings: 4

2/3 Cup Plain yogurt
2 Seedless oranges – divided
Salt and freshly ground pepper
4 Chicken breasts, skinned and boned
2 Tbsp. Freshly grated horseradish
For garnish: 1 of the 2 oranges, peeled and divided into sections
Boston Bibb lettuce leaves

In a small bowl combine 3 Tbsp. of yogurt with the juice and grated zest of 1 orange and season lightly with salt and pepper. Cut the chicken breasts into 1-inch cubes and marinate in the orange-yogurt mixture. Cover and marinate for 1-2 hours, turning the chicken pieces occasionally to coat evenly with the marinade. Meanwhile, combine the remaining yogurt with the freshly grated horseradish and some black pepper to make a basting mixture. Heat the broiler to medium. Remove the chicken pieces from the marinade and thread the pieces onto 4 small (6-inch) skewers. Grill the kabobs under medium-high heat on one side for 5 minutes. Turn and baste generously with the horseradish mixture and broil for another 5 minutes. Increase the heat to high, turn the kabobs once again and brush with horseradish mixture. Broil until the chicken is cooked; about 3-4 more minutes. Serve with a selection of salad leaves and garnish with seedless orange sections.