To prepare the garam masala: mix, then toast all ingredients in a pan for 10 mn, transfer to a coffee/spice grinder and grind them into a powder.

Put the yogurt in a deep bowl. Add in vegetable oil, cumin, coriander, ginger, garam masala, garlic, black pepper, cayenne, lemon juice and salt. Blend well until the mixture is smooth.

Cut the chicken into small cubes and add to the yogurt mixture.Make sure all chicken pieces are well coated. Cover the bowl and place in the refrigerator for a minimum of 4 hours.

Before grilling, remove the chicken from the refrigerator and bring to room temperature.

Insert the skewers into chicken pieces and grill until the chicken is cooked from both sides. If you don’t have a grill you can also cook it in the oven on a wire rack for 15 to 20 mn.

Garnish with lemon wedges and serve.