INGREDIENTS:16 wooden skewers, 6-8 inch long
2 lbs. boneless, skinless chicken breasts

Marinade
1 cup packed fresh cilantro
1 cup packed fresh mint
½ cup shallots, sliced
¼ cup fresh squeezed lemon juice
2 Tbsps. Garam masala
1 Tbsp. fresh ginger, chopped
1 tsp. sugar
8 medium garlic cloves
1 medium jalapeño, stemmed, chopped
1 cup vegetable oil
Salt and ground black pepper, to taste
Red leaf lettuce for garnish

Sambal
2 Tbsps. vegetable oil
1 medium yellow onion, chopped
1 Tbsp. fresh ginger, chopped
5 medium garlic cloves
2 medium red jalapeños
2 cups golden raisins
½ tsp. ground turmeric
1 cup rice wine vinegar
Salt and black pepper to tasteDIRECTIONS:1. Soak skewers in water for 1 hour; set aside.

2. Lightly pound chicken breasts. Cut lengthwise into 1 inch wide strips, 3-4 inch long. Skewer strips; set aside.

3. In a food processor, beat together the next nine ingredients. Slowly add oil, blending thoroughly. Season with salt and pepper.

4. Coat chicken with marinade; refrigerate at least one hour or overnight.

5. Make the sambal: In a small saucepan, heat oil over medium-high heat; sauté onion, ginger, garlic and jalapeños 1-2 minutes or until onions sweat.

6. Add raisins and turmeric; cook 2-3 minutes, stirring occasionally. Add vinegar; simmer 10-12 minutes or until all liquid evaporates.

7. Puree mixture, season with salt and pepper.

8. To assemble: Preheat broiler or grill for direct heat. Arrange skewers in a single layer; broil 2-3 minutes on each side or until chicken is no longer pink when the thickest part is cut. Serve on a bed of leaf lettuce with sambal on the side.SERVINGS:8 servingsFrom:Recipe from: The California Raisin Marketing BoardPHOTO CREDIT:Photo Credit: THE CALIFORNIA RAISIN MARKETING BOARD