Yogurt, lemon juice, ginger and spices makes a flavourful marinade for boneless chicken pieces. They’re threaded onto wooden skewers, then cooked on the grill.

In a medium bowl, whisk together the yogurt, lemon juice, olive oil, ginger, salt, smoked paprika, hot paprika, garlic, black pepper, cumin and cayenne pepper. Set aside.

Place the chicken in a large zipper-top plastic bag. Pour in the marinade and seal, tossing to make sure everything’s well distributed. Place on a baking sheet and refrigerate for at least 4 and as many as 8 h.

Drain the chicken and discard the marinade. Thread the chicken pieces tightly onto wooden skewers.

Heat a charcoal or gas grill to medium-high and generously oil the grates. Grill the skewers until they’re well browned on all sides and centre of chicken registers between 160 and 165°F on an instant-read thermometer, 3 to 4 min per side.

Transfer skewers to platter and let rest for 5 min before serving.

Enjoy!