Makes 6 to 8 servings

1 cup low-fat plain yogurt
1/2 cup seasoned (red pepper or roasted garlic) rice vinegar
1/2 small onion, coarsely chopped
1/4 cup coarsely chopped ginger root
2 cloves garlic
2 teaspoons paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon allspice
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds chicken tenders

If using wooden skewers, soak them in water for 20 to 30 minutes.

In a blender jar, combine all ingredients except chicken; cover and blend until mixture is smooth.

Place chicken in a resealable plastic bag; add marinade, seal, and refrigerate 8 hours or overnight.

Thread chicken onto skewers; discard marinade.

Preheat grill to medium-high heat. Grill kebabs 6 to 8 minutes per side, or until no pink remains.

Recipe courtesy of and adapted from Mizkan Americas, Inc.