Ingredients

• 2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
• 1/4 cup fresh lemon juice
• 1/2 teaspoon salt
• 1/4 cup plain yogurt
• 4 garlic cloves, minced
• 1 1/2 tablespoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1/8 teaspoon ground ginger
• Pinch of dried crushed red pepper
• 12 6- to 8-inch bamboo skewers, soaked in water 30 minutes
• 2 tablespoons (1/4 stick) butter, melted

Instructions

1. Combine chicken, 1/4 cup lemon juice and 1/2 teaspoon salt in medium bowl; let stand 30 minutes.
2. Mix 1/4 cup plain yogurt, minced garlic, 1 1/2 tablespoons coriander, 2 teaspoons cumin, 1 teaspoon turmeric, 1/8 teaspoon ginger and crushed red pepper in small bowl. Add to chicken and stir until chicken is well coated with spice mixture. Refrigerate chicken at least 3 hours or overnight.
3. Prepare barbecue (medium-high heat). Thread chicken on skewers, dividing equally. Brush chicken with melted butter. Season with salt. Grill kebabs until just cooked through, turning frequently, about 7 minutes.