Grilled Chicken Skewers with Carrot Salad and Dip

For the chicken skewers:

Remove the skin from the chicken breasts, cut the meat lengthwise into 2 cm (approximately 3/4-inch) wide strips and rub with lemon juice and salt. Thread the meat on wooden skewers in a wavy pattern.

Add yogurt, oil and vinegar to a bowl, squeeze garlic through a press into the bowl and stir in ginger, coriander, cumin, chili powder, turmeric and pepper. Coat chicken skewers with yogurt marinade, cover and chill in the refrigerator about 4 hours.

Line a grill grate with aluminum foil, place the chicken skewers on top and brush with marinade. Grill about 10 minutes, turning occasionally.

For the carrot salad:

Peel carrots, rinse and grate. Rinse cucumber, cut lengthwise, use a spoon to scrape out the seeds and cut the cucumber into cubes. Rinse pepperoncini, trim, cut lengthwise, core, remove the white ribs and chop finely.

Mix vinegar in a bowl with oil and season with salt, pepper, mustard seed and sugar. Mix with the salad ingredients. Sprinkle with cashews.

For the yogurt dip:

Mix yogurt with cream and lemon juice and season with salt and pepper. Rinse celery, trim, cut crosswise into thin slices and stir with parsley and yogurt.