Chicken Tikka Masala Kebabs With Cucumber Yogurt Dip

• for the kebabs
• 1 - 1 1/2 pounds boneless, skinless chicken breast
• 2 tablespoons chicken tikka masala spice blend (make or buy your favorite)
• 1/2 - 1 teaspoons cayenne pepper (depending on spice tolerance)
• 1/2 lemon (juice)
• 2 tablespoons olive oil
• salt and pepper
• for the dipping sauce
• 1/4 cup grated cucumber (on box grater or microplane)
• 1.2 cups non-fat Greek yogurt
• 1/2 lemon (juice)
• 1 tablespoon cilantro (rough chop)
• 1 pinch salt

1. Start by cutting up the chicken breasts into 1 inch cubes, approximately, and drop into a mixing bowl. Coat the cubes in Tikka Masala spices, cayenne pepper, lemon juice, olive oil, salt and pepper. You could let this marinade for a few hours, or just put it on skewers right away. Skewer onto wooden skewers, about 5-6 pieces per skewer.
2. Crank up a grill pan to medium high heat. You want the chicken to sizzle when it hits the pan. Drop the skewers onto the pan, and let brown on all sides. It will take somewhere between 12-15 minutes.
3. As the skewers cook, make the dipping sauce. Combine the grated cucumber, Greek yogurt, lemon juice, cilantro and salt in a mixing bowl. Let sit until chicken is ready.

kebabs, chicken, chicken tikka, cayenne pepper, lemon, olive oil, salt, dipping sauce, cucumber, non, lemon, cilantro, salt

Taken from food52.com/recipes/34455-chicken-tikka-masala-kebabs-with-cucumber-yogurt-dip (may not work)