Combine chicken, lemon juice and salt in non-aluminum bowl. Refrigerate 15 minutes. Combine yogurt, cilantro, ginger, garlic, cumin, turmeric, sugar and cayenne pepper. Pour over chicken, then stir until chicken is well coated. Cover and marinate in refrigerator at least 2 hours or overnight. Thread chicken on bamboo skewers*, about 4 pieces of chicken per kabob. Brush kabobs with melted Becel® Original margarine using a pastry brush. Grill or broil kabobs, turning occasionally, until chicken is thoroughly cooked. Serve, if desired, over hot cooked basmati rice. *Soak skewers in water for about 30 minutes to prevent burning.
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Last updated: October 27th, 2020
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