1 lb chicken breast cut into strips
2 Tbsp oil divided
1 tsp garlic
1 1/2 tsp garam masala
1 tsp grated ginger
8 oz asparagus spears
1 pkg (8 oz) cooked brown rice (or long grain and wild rice)
1 container (6 oz) plain yogurt
1 Tbsp lime juice
Toss chicken with 1 Tbsp oil, garlic paste, garam masala and ginger. Thread each piece on skewer (soak wooden ones in water for 30 min. first). Coat asparagus with remaining oil. Put skewers and asparagus on rack of grill over med. heat for 10 min. turning occasionally. (cook uncovered if you're using coals but put top down on gas grill). Heat rice according to package directions. Cut asparagus into 2 inch pieces and mix into rice. Mix yogurt and lime juice together and serve on the side.
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