Soak the kebab sticks in water. Mix the yoghurt with the spices and thoroughly stir. Slide the breast meat cubes onto the kebab sticks so there is a even number on each and place on a large plate. Spoon the yoghurt spice mixture over the breast meat whilst turning the kebabs so the breast meat are evenly coated. Rest across 4 ovenproof dishes. Refrigerate the marinated breast meat for at least one hour and preferably overnight.

Remove the kababs from the cool box and microwave each dish for 1½ minutes. Remove and put the dishes under a grill / broiler set at medium heat. Turn regularly. Cook until the yoghurt coating begins to brown. Serve on warmed plates or place the dish on a heat saver.

Alternatively grill on the BBQ for roughly the same amount of time but, as the heat varies, take care to ensure cooking is complete and do not allow charring. Also take care that the grill bars do not remove the coating.