Tandoori Chicken Kebabs

By markemilw

Martha Steward Everyday Foods

Ingredients

• 2 * 2 tablespoons fresh lime juice
• 4 * 4 garlic cloves
• 1 * 1 piece fresh ginger (2 inches)
• 2 * 2 jalapeno chiles, chopped
• 1 * 1 cup plain yogurt
• 8 * 8 boneless, skinless chicken thighs (about 1 3/4 pounds)

Preparation

Step 1

1. In a blender, puree lime juice, garlic, ginger, and chiles. Add yogurt, and blend until smooth.
2. Halve each chicken thigh lengthwise. Thread 4 chicken pieces on each of 4 long skewers. Arrange skewers in a nonmetallic dish; pour marinade over, and turn to coat. Cover; refrigerate at least 2 hours or up to overnight, turning periodically.
3. Heat grill to high; lightly oil grates. Place skewers on grill. Cover grill; cook, turning occasionally, until grill marks are visible and chicken is no longer pink in the center, 8 to 10 minutes.