A recipe by Julie Van Rosendaal
Combine the yogurt, oil, lemon juice, garlic, chili powder, turmeric, cumin, garam masala and salt and brush over the kebabs to coat them entirely. Refrigerate for an hour, or overnight.
When you’re ready to cook, preheat the grill to medium-high and grill the kebabs for about 10 minutes, turning often, just until cooked through. (Alternatively, roast on a baking sheet in a pre-heated 450˚F oven for about 15 minutes.) Serve with rice or naan.