Here's wishing you and yours a happy and safe National Food on a Stick Day! To celebrate, we offer up this recipe for Indian-accented chicken kebabs with zesty fruit salsa. You'll see this recipe again in our July 2012 issue. Enjoy, and as always, please skewer responsibly.

Chicken Tikka Kebabs with Fresh Mango Salsa
Hands-on time: 38 minutes
Total time: 2 hours 38 minutes

1/3 cup plain fat-free Greek yogurt
2 tablespoons fresh lemon juice
2 teaspoons chopped garlic
2 teaspoons ground cumin
1/4 teaspoon ground red pepper
1/8 teaspoon saffron threads, crushed
1 pound skinless, boneless chicken thighs, cut into 20 bite-sized pieces
2 cups cubed peeled ripe mango
1/4 cup chopped red onion
2 tablespoons chopped fresh cilantro
2 teaspoons chopped peeled fresh ginger
1 teaspoon sugar
1 teaspoon fresh lemon juice
3/4 teaspoon kosher salt, divided
16 cherry tomatoes
Cooking spray

1. Combine first 6 ingredients in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 2 hours.

2. Combine mango and next 5 ingredients (through juice) in a medium bowl. Add 1/4 teaspoon salt; toss well.

3. Preheat grill to medium-high heat.

4. Remove chicken from bag; discard marinade. Thread 5 chicken pieces, and 4 tomatoes alternately onto each of 4 (10-inch) skewers. Sprinkle skewers evenly with remaining 1/2 teaspoon salt. Place skewers on a grill rack coated with cooking spray; grill 6 minutes. Turn skewers over; grill 6 minutes or until chicken is done. SERVES: 4 (serving size: 1 skewer and about 1/2 cup salsa).