Ingredients:

• 2.5lb of boneless skinless chicken meat
• Juice of 1 lemon
• 1.5 cups of kefir
• Curry to taste, 1-2 teaspoons
• 4-5 bay leaves
• 10-15 black peppercorns
• Salt to taste

How to prepare, step-by-step:

1. Prepare ingredients: I use chicken boneless skinless thighs for kebabs usually, they are less dry than breasts, but are a bit harder to put on skewer:

   

2. Slice chicken into portion pieces suitable to put on skewers, put them into food container:

   

3. Pour kefir into mixing bowl:

   

4. Add juice of a whole lemon:

   

5. Salt:

   

6. And mix 1 or 2 teaspoons of curry in:

   

7. Add bay leaves and black peppercorns:

   

8. Mix and pour marinade over chicken:

   

9. Mix to cover chicken evenly with marinade, cover food container with a lid, and put it to the fridge for a few hours (4-5 hours will do, but you can keep it there overnight):

   

10. When you are ready to cook kebabs, warm the grill up. Put marinated chicken on skewers, distribute meat evenly:

    

11. Put kebabs on and cook them until meat is cooked, rotate skewers to cook meat evenly (because temperature may differ I can’t say precise cooking time):
    

    

    

    

    
    
    
12. Take cooked skewers from the grill:

    

13. And serve chicken curry kebabs on skewers or without: