Chicken kebabs

Chicken kebabs marinated in yogurt and spices. Recipe. (Ken Hively / Los Angeles Times / January 3, 2013)

Total time: 35 minutes, plus 2 to 4 hours marinating

Servings: 6

Note: If you use wooden skewers, remember to soak them in water first.

2 tablespoons fresh lemon juice

1/2cup plain whole-milk yogurt

3 tablespoons chopped

cilantro

1 tablespoon grated fresh

ginger

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

2 tablespoons canola oil,

divided

1 teaspoon salt

2 pounds boneless, skinless chicken breasts, cut into

2-inch cubes

1. In a large glass or ceramic bowl, combine the lemon juice, yogurt, cilantro, ginger, garlic, cumin, coriander, 1 tablespoon of the canola oil and the salt. Stir in the chicken cubes, cover and refrigerate for 2 to 4 hours.

2. Prepare a fire in a grill or preheat the broiler. Remove the chicken cubes from the marinade and thread onto metal skewers. Brush the chicken with the remaining 1 tablespoon canola oil. Place the skewers on the grill rack or on a broiler pan and grill or broil, turning occasionally, until the chicken is opaque throughout, 12 to 18 minutes. If using a grill, close the top for the last 5 minutes to ensure thorough cooking. Serve immediately.

Each serving: 192 calories; 31 grams protein; 0 carbohydrates; 0 fiber; 7 grams fat; 1 gram saturated fat; 84 mg. cholesterol; 172 mg. sodium.