Ingredients

1 tablespoon extra virgin olive oil

1 tablespoon garam masala

1 teaspoon ground turmeric

1/2 teaspoon ground red pepper

5 tablespoons lime juice, divided

1 1/2 pounds boneless, skinless chicken breasts, cut into 24 (1-inch) cubes

1 cup fat-free plain greek yogurt

1/4 cup shredded coconut

1/2 small cucumber, peeled and shredded

2 tablespoons chopped fresh mint

1/4 teaspoon salt

1/4 teaspoon honey

1 pound broccoli florets, separated into 24 large florets

2 medium red onions, each cut into 8 wedges

Preparation

  1. Coat a grill rack or broiler pan with cooking spray. Preheat the grill or broiler.

  2. In a large bowl, combine the oil, garam masala, turmeric, pepper, and 4 tablespoons of the lime juice. Add the chicken, tossing to coat. Cover and refrigerate for 30 minutes.

  3. In a small bowl, combine the yogurt, coconut, cucumber, mint, salt, honey and remaining lime juice. Cover and refrigerate.

  4. Thread the marinated chicken cubes on eight 12-inch metal or presoaked bamboo skewers, alternating with onion wedges and broccoli florets. Season vegetables to taste.

  5. Grill or broil 6" from the heat for 8 to 12 minutes, turning occasionally, until browned and the chicken is no longer pink.

  6. Serve with the yogurt mixture.