Using a sealable freezer bag, add the yoghurt, garam masala, chilli powder, garlic and lemon juice and mix well.
Chop the chicken breasts into bitesize cubes and add to the bag.
Massage the chicken so it is fully coated with the marinade. Place in the fridge for at least 2 hours so the flavours can combine.
About 20 minutes before you are ready to cook the kebabs, place the wooden skewers into water so they don’t burn when cooking.
When ready to cook, remove the chicken from the fridge and pierce with the skewers. You should be able to get 4 large kebabs or 6 smaller ones out of 3 breasts.
Pan/Griddle
Spray the pan with a little oil or lightly oil with sunflower oil over a medium heat. Cook for 10 minutes on opposite sides turning once. They should have a lovely colour and be cooked through.
BBQ and Grill
Spray the BBQ with a little oil and cook the kebabs on medium high for about 20 minutes, turning occasionally until cooked through.
Oven
Cover a tray with foil and lightly oil. Reheat the oven to 425F/ 200C/Gas Mark 7 and cook for 20 -25 minutes rotating to ensure even cooking.
Air Fryer
Preheat to 355F/180C/Gas Mark 4, spray the kebabs with oil and air fry for about 15 minutes or until cooked.
Serve hot with a salad and my favourite in a pitta or wrap.