• 1 lb. (500 g) boneless, skinless chicken breasts, cut into 2.5 cm cubes
• 3 Tbsp. (45 mL) lemon juice
• 3/4 tsp. (3 mL) salt
• 1 cup (250 mL) non-fat plain yogurt
• 2 Tbsp. (30 mL) chopped fresh cilantro
• 1 Tbsp. (15 mL) finely grated fresh ginger
• 3 cloves garlic, finely chopped
• 1 tsp. (5 mL) ground cumin
• 1 tsp. (5 mL) turmeric
• 1 tsp. (5 mL) sugar
• 1/4 tsp. (1 mL) cayenne pepper
• 1 Tbsp. (15 mL) Becel® Original margarine, melted

1. Combine chicken, lemon juice and salt in nonaluminum bowl. Refrigerate 15 minutes.
2. Combine yogurt, cilantro, ginger, garlic, cumin, turmeric, sugar and cayenne pepper. Pour over chicken, then stir until chicken is well coated. Cover and marinate in refrigerator at least 2 hours or overnight.
3. Thread chicken on bamboo skewers*, about 4 pieces of chicken per kabob. Brush kabobs with melted Becel® Original margarine using a pastry brush.
4. Grill or broil kabobs, turning occasionally, until chicken is thoroughly cooked. Serve, if desired, over hot cooked basmati rice.

Preparation Time: 15 mins
Cooking Time: 7 mins
Recipe Serves: 4
Recipe Tip: *soak skewers in water for about 30 minutes to prevent burning.