Indian Chicken Kebabs

• 6 skinless, boneless 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

Equipment:

• Six skewers
  
  

  1. Rinse and wipe chicken with paper towel. Cut into bite-size cubes.

  2. In a bowl, whisk together yogurt, gingerroot, curry paste, salt and pepper. Add chicken and toss to coat. Cover and refrigerate for 1 hour.

  3. 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.