2/3 cup low-fat yogurt

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon garam masala

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 chicken breasts, boneless skinless, thinly sliced 1/2-inch wide

cooking spray

Method:

1.   In a square baking dish, add yogurt, garlic, onion, paprika, garam masala, salt and pepper. Whisk until evenly combined.

2.   Add chicken, evenly coat, cover and allow to marinade at room temperature (if the chicken is coming straight from the fridge) for 30 minutes.

3.   Cut chicken into 1-inch wide slices. Using 4 metal tipped skewers, divide chicken among each ensuring they are evenly spaced. Skewer the thicker slices of chicken to the same skewer as those will take the longest to cook.

4.   Lightly grease a grill pan or BBQ over medium – high heat, and allow to heat, approximately 1 – 2 minutes. Add skewered chicken in a single layer working in two batches if needed. Cook the first side until grill marks appear, approximately 4 minutes. Flip and cook the second side until cooked though (internal temperature of 165ºF), approximately 4 – 5 additional minutes. Keep in mind that if your chicken is too thick you may need to rotate the chicken a few times to ensure all sides are cooked through.

5.   Remove from grill and allow to rest for 5 minutes before serving.

Kitchen Note: Chicken thighs would work just as well but keep in mind dark meat takes longer to cook.