Ingredients

• 1/2 cup thick plain whole-milk yogurt such as Greek
• 1 tablespoon fresh lime juice
• 1 teaspoon finely grated (with a rasp) peeled fresh ginger
• 1 teaspoon finely grated (with a rasp) garlic
• 3/4 teaspoon garam masala (Indian spice mix)
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1 lb skinless boneless chicken thighs, cut into 1-inch cubes
• Special equipment: 18 (6-inch) wooden skewers, soaked in warm water for 30 minutes
• Accompaniment: cilantro mint chutney

Instructions

1. Stir together all ingredients except chicken in a medium bowl, then add chicken, stirring to coat. Marinate, covered and chilled, 30 minutes to 1 hour.
2. Prepare a grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
3. While grill is heating, thread 3 or 4 pieces of chicken onto each skewer, leaving a little space between pieces, and transfer to a tray lined with plastic wrap.
4. Oil grill rack, then grill chicken, covered only if using a gas grill, turning occasionally, until browned and just cooked through, 5 to 7 minutes total.