1/4 cup coarsely chopped onion 
1/4 cup plain low-fat yogurt 
1 tablespoon extra-virgin olive oil 
1/2 teaspoon ground coriander 
1/2 teaspoon chopped peeled gingerroot 
1/4 teaspoon salt 
1/4 teaspoon ground cumin 
1/4 teaspoon ground turmeric 
1/4 teaspoon ground red pepper 
1/4 teaspoon black pepper 
1 garlic clove 
6 (4-ounce) skinned, boned chicken breast halves, cut into 1/2-
inch-wide strips 
 Vegetable cooking spray 
 Lemon wedges (optional) 
 Cilantro sprigs (optional) 

Place the first 11 ingredients in a food processor; process 
until smooth, scraping sides of processor bowl once. Combine 
yogurt mixture and chicken in a large zip-top heavy-duty 
plastic bag. Seal bag, and marinate in refrigerator 2 hours, 
turning bag occasionally.
Remove chicken from bag, and discard marinade. Thread chicken 
strips onto 24 (6-inch) skewers. Place skewers on broiler pan 
coated with cooking spray, and broil 6 minutes on each side or 
until chicken is done. Arrange skewers on a serving platter, 
and garnish with lemon wedges and cilantro sprigs, if desired. 

Quantity: 24 servings (serving size: 1 skewer)