This easy and delicious Chicken Tikka Kebab recipe is high in protein and low in fat meaning you will feel fuller longer and have sustained energy (no blood sugar crashes here!). Also the garlic, turmeric and ginger all have anti-inflammatory, antibiotic and antioxidant properties.

Chicken Tikka Kebabs
Serves 6

Ingredients
2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
  (we suggest organic, free-range chicken)
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
  (organic grass-fed butter is rich in Omega-3's & antioxidants or you can substitute
   extra virgin olive oil which is micronutrient & vitamins A,E & K-rich)

Preparation
Combine chicken, 1/4 cup lemon juice and 1/2 teaspoon salt in medium bowl; let stand 30 minutes.

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.

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.