Chicken Tikka Kabobs

• 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

1. 1. Coat a grill rack or broiler pan with cooking spray. Preheat the grill or broiler.
2. 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. 3. In a small bowl, combine the yogurt, coconut, cucumber, mint, salt, honey and remaining lime juice. Cover and refrigerate.
4. 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. 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. 6. Serve with the yogurt mixture.

extra virgin olive oil, garam masala, ground turmeric, ground red pepper, lime juice, chicken breasts, greek yogurt, shredded coconut, cucumber, fresh mint, salt, honey, broccoli florets, red onions

Taken from www.epicurious.com/recipes/member/views/chicken-tikka-kabobs-51643031 (may not work)