Run a wooden or metal skewer lengthwise through each chicken tender. Place chicken in an oiled glass or ceramic baking dish. Set aside.

In a medium glass or ceramic mixing bowl, gently stir together yoghurt, lemon juice, garlic, and cumin until well combined. Season with salt and pepper to taste. Pour over chicken, then turn each skewer to coat each chicken piece thoroughly. Cover and chill for one hour.

Before cooking, shake off excess marinade and, using direct medium heat, grill or broil chicken 6 to 8 minutes until cooked through and no longer pink inside, turning once halfway through cooking time to prevent charring.

Makes 4 entrée servings or about 12 appetizers.

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