Source: dLife

Yogurt marinated chicken kabobs with a cilantro yogurt dipping sauce.

Servings

0.75 cup lowfat plain yogurt
1 tbsp fresh ginger root , grated and peeled
2 tsp ground coriander
2 tsp paprika
1 tsp ground cumin
0.25 tsp cardamom, ground
0.25 tsp ground turmeric
0.25 tsp saffron , crushed saffron threads
0.12 tsp ground cinnamon
0.12 tsp ground cloves
3 medium garlic cloves , minced
2 lb chicken thighs , boneless and skinless, cut into 1-inch chunks
1 red onion , cut into 1-inch chunks (about 8 ounces)
1 large red bell peppers , cut into 1-inch chunks (about 8 ounces)
1 medium zucchini , cut into 1-inch chunks (about 8 ounces)
1 cooking spray
0.5 tsp salt
0.5 tsp black pepper
0.5 cup lowfat plain yogurt
2.67 oz fresh tomatoes , diced and seeded (1/3 cup)
2 oz medium cucumber , peeled, seeded, grated, and squeezed dry (1/4 cup)
0.25 cup reduced fat sour cream
0.5 oz whole jalapeno pepper (1 tbsp)
1.5 tsp fresh cilantro , chopped
0.25 tsp ground cumin
0.25 tsp salt

1 Add yogurt, ginger, coriander, paprika, cumin, cardamom, turmeric, saffron, cinnamon, cloves, garlic, and chicken to a resealable plastic bag, be sure chicken is fully covered. Marinate in refrigerator at least 8 hours or overnight, flipping bag a few times.
2 Preheat grill.
3 Take chicken out of bag and dispose of marinade.
4 Thread chicken, onion, pepper, and zucchini onto 8 wooden skewers.
5 Spray skewers with cooking spray and season with salt and pepper.
6 Arrange skewers on a cooking spray coated grill rack and cook 25 minutes or until chicken is fully cooked, turn skewers a few times. Take off of grill.
7 In the meantime, mix yogurt with tomato, cucumber, sour cream, pepper, cilantro, cumin, and salt.
8 Serve skewers with raita.

This also works great with scallops or shrimp.