This is another great recipe that always reminds me that the spices of Indian food are not just for hot curries and winter weather. This lovely, light and delicately balanced dish is a real winner at barbeques  - (and it can be done under the grill should the weather not obey).  I use Ajawain seeds in this one (otherwise known as carom seeds), and these add a lovely pungent, almost bitter flavour to the marinade - a bit like Thyme. They give a unique Indian twist to this great dish.