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750 g chicken fillets

Marinade:
3 garlic cloves
2 tablespoons leomn juice of one lemon
250 g yoghurt
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Peel and finely chop garlic. Briefly roast curry with cumin, ginger, chilli pepper in olive oil. Add garlic and braise the spicy sauce. Add lemon juice and yoghurt, pour it in a bowl, cut meat into about 2 cm thick cubes and add it to the marinade. Allow it to rest in the fridge for 4-5 hours.
Take meat out of the marinade,thread onto skewers and grill until golden brown.