recipe adapted from Saveur magazine
Slice chicken breasts into ¼ -inch slices. Mix garlic + salt, yogurt, olive oil, and spices in a medium sized bowl. Add chicken and coat with marinade. Refrigerate for at least 1 hour or up to overnight.
Heat grill or broiler (rack 4-inches below flame). Thread chicken slices onto skewers and discard remaining marinade. Place chicken skewers in a single layer on broiling pan, or directly onto heated grill. Cook for 10 minutes, flipping the skewers over half way through cooking. Check temperature with an instant read thermometer, it should register 160°F. Remove from heat and let rest ten minutes before serving (temperature will rise about 5 degrees due to the latent heat moving from exterior to interior). Serve with raita and pita bread. Enjoy!