- 1 pound skinless, boneless chicken breasts, cut into 1-inch (2.5 cm) cubes
- 3 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon salt
- 1 cup non-fat plain yogurt
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons chopped fresh coriander leaves
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 teaspoon white sugar
- 1 tablespoon Becel® Buttery Taste margarine, melted
- In a non-metallic bowl, combine chicken, lemon juice and salt. Refrigerate 15 minutes.
- Meanwhile, in a small bowl, combine remaining ingredients for marinade. Pour over chicken and stir until chicken is well coated. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
- Prepare BBQ (medium-high heat) or preheat broiler to high. Thread chicken on bamboo skewers, about 4 pieces of chicken per kabob. pre-soak in water for half an hour to prevent burning.
- Using a pastry brush, brush kabobs with melted Becel® Buttery Taste margarine. Grill or broil until cooked through. Discard any remaining marinade. Serve over a bed of basmati rice.