1 lb (450 g) skinless, boneless chicken breasts, cut into thick strips

¼ cup (60 ml) olive oil

2 tbsp (30 ml) plain yogurt

1 tbsp garam masala

½ lemon, finely grated zest and juice

2 garlic cloves, chopped

¼ tsp ground cumin

¼ tsp salt

1 pinch cayenne pepper

8 metal skewers or wood skewers soaked in water for 30 minutes

Thread the chicken strips onto the skewers.

In a dish or large sealable plastic bag, combine the remaining ingredients. Add the chicken skewers and coat well with the marinade. Cover the dish or seal the bag. Refrigerate for 1 hour.

Preheat the grill, setting the burners to high. Oil the grate.

Grill the skewers for 3 to 4 minutes on each side or until the chicken is cooked through.

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