|How to Prepare :
- Mix 3 tablespoons ginger, 4 tablespoons yogurt, 4 tablespoons rosemary, salt and pepper. Place chicken strips in a pan. Mix and set aside refrigerated 10 minutes.
- Place mushrooms in a bowl or plastic bag. Sprinkle with salt and pepper, rosemary leaves and add yogurt and olive oil. Mix and set aside 10 minutes.
- Skewer the chicken into metal or wooden skewers.
- A. Broil or grill both the chicken knobs and the mushrooms in separate pans during 10 minutes, 5 minutes per side.
B. Add 1 teaspoon of cornstarch to the yogurt mixture before adding it to the chicken. When ready to cook, remove most of the yogurt seasoning sauce from the chicken, bake in a 475F oven for 10 to 15 minutes or cook in a grill pan with a heavy cover, over medium heat for 3 minutes per side. Then add the sauce to the grill pan and cook over medium heat, bring to a boil and cook for 2 to 3 minutes more.
Poultry must be cooked to 160F. To check puncture the thickest part of the thigh with a skewer and no pink juices should come out, only CLEAR juices.