Before anything, first soak about 25-30 small bamboo or wooden skewers in cold water for about 20-30mins to prevent them from burning during cooking. Then trim/cut the chicken fillets of any excess fat. Cut each fillets into thin strips and weave them onto small skewers, then carefully bunching the chicken along about three-quarters of the length of the skewer.

Next, combine the yoghurt, chili powder/flakes, turmeric, cumin, coriander, ginger, and garlic in a small bowl and mix well.

Then place the skewers in a shallow non-metal dish and cover with the yoghurt mix and refrigerate, covered with only a plastic wrap - keep this way for several hours/overnight. (Turn the skewers occasionally to ensure that the chicken is marinated thoroughly on all sides.)

Then place the chicken skewers on a hot, slightly oiled/greased barbecue grill or flat plate. Cook for 10-12mins or until the chicken is tender and as brown as you like them to be.. then garnish with fresh herbs if you wish.

Bon Appetit!