1/2 cup plain nonfat yogurt
1 garlic clove, minced
1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
2 teaspoons curry powder
1 teaspoon sugar substitute
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 skinless boneless chicken breasts, cut into 1-1/2-inch cubes
2 tablespoons lime juice, divided

Directions
In a shallow glass dish, combine yogurt, garlic, ginger, curry powder, sugar substitute, salt, and cayenne pepper. Mix well. Add chicken to marinade; turn to coat. Cover dish with plastic wrap and refrigerate for 15 minutes.

Heat a charcoal grill or preheat broiler. Thread chicken onto 4 skewers. Discard marinade.

Place kebabs on grill rack or broiler pan. Brush kebabs with half of lime juice. Grill or broil kebabs 4 inches from heat, turning once, and brushing with remaining lime juice, until cooked through and no longer pink, about 6 minutes per side.

Place kebabs on grill rack or serving plates. Serve immediately.

Serves 4