This skewered version of a classic Indian dish is perfect paired with warm pita. The refreshing minty yogurt sauce is a cooling counterpoint to the pungent spices in the marinade.

Prep Time: 5 minutes, cook time: 6 minutes, servings: 4 to 6

Ingredients

Marinade

2 cups plain thick Greek-style yogurt

1 (2-inch) piece fresh ginger, peeled and pounded to a pulp

2–3 garlic cloves, crushed 

2 teaspoons chili powder (optional)

2 teaspoons ground cinnamon

2 teaspoons ground cumin

teaspoon ground coriander

teaspoon ground cardamom

Sea salt and freshly ground black pepper to taste

Freshly squeezed juice of lemon

2 pounds chicken breasts, cut into bite-size pieces

Yogurt Sauce

6 tablespoons plain thick Greek-style yogurt

Freshly squeezed juice of 1/2 lemon

2 garlic cloves, crushed

Sea salt and freshly ground black pepper to taste

1/4 cup chopped fresh mint

4–6 wooden or bamboo skewers, soaked in water

2 tablespoons butter, melted

Directions

1. In a small bowl, whisk together marinade ingredients. In a large zip-close bag, toss chicken in the marinade, making sure pieces are thoroughly coated. Seal bag, refrigerate and marinate at least 2 hours or overnight. 

2. To prepare the yogurt sauce, in a small bowl, whisk together yogurt, lemon juice and garlic. Season with salt and pepper, then stir in mint; set aside.

3. Drain chicken pieces, discarding any remaining marinade. Thread chicken onto prepared skewers and brush with melted butter.

4. Prepare a charcoal grill or preheat a gas grill. Cook kabobs about 3 minutes on each side, until chicken is nicely browned and cooked through. Serve with minted yogurt sauce on the side for dipping.

Excerpted from Kabobs & Other Light Grills, by Ghillie Basan. Copyright © 2010, Ryland Peters & Small.