Instructions: Either remove flesh from a chicken or use 4 boned chicken breasts. Remove skin if desired. Cut chicken flesh into large bite sized pieces. Mix together yoghurt, turmeric, ginger, garlic, cinnamon and cloves into a medium sized bowl. Add chicken chunks and stir well to coat the flesh with the yoghurt mixture. Cover with plastic wrap and chill in the fridge overnight to allow flavours to soak into the flesh.

Cut the rock melon in half. Remove seeds and skin from melon, and then cut into thin crescents or chunks.

Thread chicken and melon onto skewers. This looks sensational if you surround each chunk of chicken with a crescent of melon before pushing onto the skewer.

Brush melon and chicken with the yoghurt marinade, and then cook under a medium griller/broiler or over moderately hot BBQ coals until chicken is just cooked. Turn during the cooking and brush with yoghurt marinade a few times. Dont overcook or the chicken dries out. It takes about 4 -5 minutes on each side.

If desired, heat through any leftover marinade and serve as a sauce with the kebabs. Serve with fried rice or with buttery shell noodles.

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