Sorry to come in at a bit a tangent but I would like to pass on a couple of thouhts on the kebab thread. They are my wife and my favorite dinner that I bbq all year round. I am very sceptical about marinades- all the science books tell you that without a lot of acid to breakdown the tissue, it is impossible to impregnate meats, especially chicken with its smooth texture. So I tend to agree with the earlier comments by our Cypriot contributor, that seasoning is all that is needed during the cooking stage. To get to the point... I have found that marinading in a mixture of yoghurt, sifted flour and vinegar as the base (with any herbs and spices you care to add) for a few hours, before putting the cubed meat on scewers, works brilliantly. The marinade sticks to the meat, without tasting floury, and all the flavour remains on the meat and therefore benefits from the meat juices and licks of flame to create a great taste. Happy cooking