Start by mixing plain yogurt, olive oil, minced garlic, ground cumin, paprika, turmeric, coriander, cayenne pepper, lemon juice, salt, and black pepper in a large bowl. This aromatic blend is what gives the chicken its incredible flavor.

Dice the chicken breasts into 1-inch cubes for even cooking. Toss the cubes into the marinade, coating them thoroughly. Cover the bowl and refrigerate for at least an hour, or overnight for a deeper flavor.

Preheat your oven to 425°F (220°C). While it heats, line a baking sheet with foil and place a wire rack on top. This setup lets heat circulate evenly. Don’t forget to soak your wooden skewers in water for 30 minutes to prevent them from burning.

Thread the marinated chicken cubes onto the skewers, leaving a small gap between pieces to ensure even cooking. You can add veggies like bell peppers or onions for extra flavor if you want.

Arrange the skewers on the wire rack and bake for 20-25 minutes. Flip them halfway through cooking for an even char. For extra golden edges, turn on the broiler for the last 2 minutes.

While the skewers bake, mix yogurt, lemon juice, minced garlic, chopped mint, salt, and pepper in a small bowl. Adjust the seasoning to your taste and keep it chilled until serving.

Once the chicken reaches an internal temperature of 165°F (74°C), take it out and allow it to rest for 2-3 minutes. Serve the skewers hot with the dipping sauce on the side. Garnish with fresh cilantro for a pop of color.