Grilled tandoori chicken skewers

Makes 4-5 servings

1 cup (250 mL) plain yogurt
2 tbsp (30 mL) lime or lemon juice
2 tbsp (30 mL) cooking oil
4 garlic cloves, minced
2 tsp  (10 mL) freshly grated ginger
2 tbsp (30 mL) chili powder
2 tbsp (30 mL) garam masala
1 tsp (5 mL) ground cumin
1 tsp (5 mL) salt
1/2 tsp (2 mL) ground turmeric
2 1/2 lb (1.125 kg) skinless, boneless chicken thighs

In a large mixing bowl, whisk together the yogurt, lemon juice, oil, garlic, ginger, chili powder, garam masala, cumin, salt and turmeric. Chop each chicken thigh into about three pieces. Add the chicken pieces to the yogurt marinade and toss to coat well. Cover and refrigerate for at least 1 hour.

Preheat the grill to medium high heat. Thread the pieces of chicken onto 4 to 6 skewers, depending on the length of your skewers (if using wooden skewers, soak them in cold water for at least 30 minutes beforehand to reduce scorching). Grill the chicken skewers about 10 minutes, then rotate and continue cooking another 10 minutes or so until the chicken is cooked through.