Lean Tandoori Chicken Kabobs

Ingredients for up to 4 servings (or up to 6 skewers):

• 1lb raw chicken breasts

Tandoori Sauce:

• 3/4 cup 2% Greek yogurt
• juice from 1 large lemon
• 1 tbsp minced garlic or garlic paste
• 1 tsp fresh ginger
• 1 tbsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1 tsp chili powder
• 1 tsp cayenne
• 1 .5 tbsp smoked paprika
• 1 tsp allspice
• Himalayan pink salt & pepper to taste

Garnish:

• thinly sliced red onion
• cilantro

 Steps:

1. Trim the fat from raw chicken breasts. Then, cut the chicken breasts into long slender pieces to create tenders and set aside.
2. Mix together all of the ingredients for the tandoori sauce in a large bowl. Season to taste with salt & pepper.
3. Add the chicken breast tenders and stir with a spatula, ensuring that all of the tenders are covered. Cover the bowl and store in the refrigerator over night in order to let the chicken marinate. At least 8 hours but better at up to 24 hours.
4. Soak wooden skewers in water for 15 minutes prior to assembling the kabobs in order to keep them from burning when baking in the oven or grilling.
5. Assemble the kabobs by piercing the chicken tenders length-wise so that 2 tenders can cover about 80% of the skewer.
6. If you are using a traditional oven, set the oven to 350F. For best results, place the kabobs on a baking rack. If you do not have one, simply place the kabobs on a baking sheet. Bake in the oven for 8-10 minutes. 
7.  If you are using a traditional oven, follow the same steps and flip the kabobs after 8-10 minutes.
8. Remove the kabobs from oven, and garnish with fresh lemon juice, thinly sliced red onions and freshly chopped cilantro.

Approximate macros for 4 servings:
152 calories, 30g protein, 1.75g carbs, 2.25g fat, 0g fiber, 1.75g sugar