Preheat a grill to medium-high.
In a large bowl, mix together the mint, ginger, sugar, garam masala, salt, and tamarind water. Add the chicken and mix it well. Cover the bowl and allow to marinate in the refrigerator for 30 minutes to 2 hours.
Thread the chicken onto the 4 skewers. Oil the grill and place the skewers onto it. Grill the skewers, turning frequently and basting with the remaining marinade for about 7 to 8 minutes per side, until the chicken is done and the juices run clear. Cut a piece of chicken open with a small knife to test for doneness.
Per serving: Calories 113; Total Fat 2 grams; Saturated Fat 0.5 grams; Protein 18 grams; Total Carbohydrate 4 grams; Sugar: 3 grams; Fiber 0 grams; Cholesterol 54 milligrams; Sodium 174 milligrams;
NotesIf using the bamboo skewers, cover with water and soak overnight.