Method

1. Pour the low-fat yogurt into a large bowl and add the cumin, ground coriander, turmeric, garlic, ginger and some fresh coriander sprigs. Mix everything together and season with pepper
2. Cut each chicken breast into 5 chunks and place in the spiced yogurt, mixing everything around so that the chicken is evenly coated
3. Cover with cling film and refrigerate for at least a few hours or overnight
4. Prepare the barbecue - or alternatively pre-heat the grill to its highest setting
5. To assemble the kebabs thread an onion quarter, then a piece of chicken, half a chilli, and another piece of chicken. Repeat this again and finish off with a piece of chicken and another onion quarter. There should be 5 pieces of chicken on each kebab when you are finished
6. Press all the pieces tight together so they don’t separate in the cooking, then season well
7. Grill or barbeque on a high heat for at least 10 minutes on each side. 
8. Barbeque meats must be cooked thoroughly to protect yourself and others from food poisoning. If you have a meat thermometer, take the kebabs off the heat and insert the thermometer in the thickest parts of the meat. The kebabs are ready when the thermometer reaches 75 degrees.
9. If you don't have a meat thermometer, cut into the chicken with a clean knife to ensure that it is piping hot all the way through, there is no pink meat left and the juices run clear.