- 6 boneless and skinless chicken breasts
- ½ cup (125 mL) low-fat plain yogurt
- 1 tbsp (15 mL) grated ginger root
- 1 tbsp (15 mL) curry paste
- Salt
- Freshly ground black pepper
- Six skewers
- Rinse and wipe chicken with paper towel. Cut into bite-size cubes.
- In a bowl, whisk together yogurt, gingerroot, curry paste, salt and pepper. Add chicken and toss to coat. Cover and refrigerate for 1 hour.
- Lightly grease barbecue and preheat to medium-high. Thread chicken loosely onto six skewers, discarding marinade. Place on prepared grill. Close lid and cook for 20 minutes, turning once or until meat is no longer pink inside.