For the marinade:

• 1 (8-ounce) container plain fat-free yogurt
• 1 lime, zest and juice
• 1 tablespoon fresh grated ginger
• 1 tablespoon curry powder
• 1 jalapeño pepper, minced

For the glaze:

• 1/2 cup plain fat-free yogurt
• 1/2 cup honey
• 3/4 teaspoon salt
• 1/2 teaspoon cinnamon

For the dipping sauce:

• 1 (8-ounce) container plain fat-free yogurt
• 1 lemon, zest and juice
• 2 teaspoons ground cumin
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup chopped cilantro
• 1 teaspoon minced garlic
• 2 cups chopped seedless cucumber
• 1/2 teaspoon salt

For the chicken kebabs:

• 8 wooden skewers, soaked in water for 1 hour (or substitute with metal skewers)
• 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
• 2 red bell peppers, cut into 1-inch pieces
• 1 red onion, cut into wedges
• 2 cups pineapple wedges

For the marinade:
Stir all ingredients together in a small bowl. Set aside.*

*Wash hands thoroughly after handling jalapeño pepper or wear protective gloves.

For the glaze:
Stir all ingredients together in a small bowl. Set aside.

For the dipping sauce:
Stir all ingredients together in a small bowl. Refrigerate until serving.

For the chicken kebabs:
Thread each skewer with alternating pieces of chicken, peppers, onion wedges and pineapple. Place skewers in a glass dish (or large re-sealable plastic bag) and pour marinade over to coat. Cover and refrigerate for 2-4 hours.

Preheat broiler and line a broiler pan with aluminum foil. Lay skewers on pan and lightly brush with some of the glaze. Broil skewers about 5 minutes, then brush with remaining glaze. Turn skewers over and cook 5 minutes or until chicken is cooked through and edges are browned. Serve hot or cold with dipping sauce.

Yield: 2 skewers plus ¼ of the dipping sauce, per serving

Recipe created by Chef Andy Husbands, owner of Tremont 647, Sister Sorel and Rouge restaurants, Boston, on behalf of 3-Every-Day™ of Dairy.