3/4 cup plain low-fat yogurt
1 Tbsp. grated peeled fresh ginger
2 tsp. ground coriander
2 tsp. paprika
1 tsp. ground cumin
1/4 tsp. ground cardamom
1/4 ground turmeric
1/4 tsp. saffron threads, crushed
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
3 cloves garlic, crushed
2 lbs. skinless, boneless chicken thighs, cut into 1" chunks
1 medium red onion, cut into 1" chunks
1 large red bell pepper, cut into 1" chunks
1 medium Zucchini, cut into 1" chunks
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup plain low-fat yogurt
1/2 cup diced seeded tomato
1/4 cup cucumber, peeled, seeded, grated and squeezed dry
1/4 cup reduced-fat sour cream
1 Tbsp. minced seeded jalapeño pepper
1-1/2 tsp. chopped fresh cilantro
1/4 tsp. ground cumin
1/4 tsp. salt
To prepare kebabs, combine first 12 ingredients in a large zip-top plastic bag, seal and marinade in refrigerator overnight, turning bag occasionally.
Remove chicken from bag, discard marinade. Thread chicken, onion, bell pepper and zucchini alternately on each 8 (12") wooden skewers. Coat kebabs with cooking spry and sprinkle with 1/2 tsp. salt and black pepper.
Place kebabs on grill rack coated with cooking spray. Grill 25 minutes or until chicken is done, turning occasionally. Remove from grill, keep warm.
To prepare raita, combine 1/2 cup yogurt and remaining ingredients in a small bowl. Serve with kebabs.
Makes 8 servings.