Serves 4

Kabobs
» 1/2 cup (125 mL) finely chopped mint
» 2 tbsp (30 mL) tamarind pulp
» 2 tbsp (30 mL) grapeseed oil
» 1 tbsp (15 mL) freshly grated ginger
» 1 tbsp (15 mL) garam masala
» 1 tbsp (15 mL) brown sugar
» Salt to taste
» 1 lb (500 g) boneless, skinless chicken
    breasts, cut into 1 1/2-inch (4 cm) pieces
» 6 metal or wooden skewers

1 In a large bowl, combine mint, tamarind pulp, oil, ginger, garam masala, brown sugar and salt; mix well. Stir in chicken. Cover bowl and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
2 Preheat barbecue to medium heat. (Soak wooden skewers in water for 30 minutes before using.)
3 Thread chicken onto skewers. Grill kabobs for 15 to 20 minutes, turning frequently so all sides are cooked through. Serve with Spicy Raita. 

Spicy Raita

Approximately 1 cup (250 mL)

» 1 cup (250 mL) plain low-fat yogourt
» 1 tbsp (15 mL) chopped mint
» 1 tbsp (15 mL) finely chopped chives
» 1 tbsp (15 mL) lemon juice
» 1 tsp (5 mL) prepared grainy mustard
» Salt and pepper to taste

1 Combine all ingredients in a small serving bowl, stir until well mixed.