Tandoori Chicken Kabobs

Well, the mercury hit 30C on Monday. Hot time summer in the city. The hottest day of the year so far. I was walking home from work and felt like my poor feeties might melt in to the pavement. The AC was busted and it`s days like that that I say "thank you Lord for the bbq!" With CBC Radio 3 playing in the background, I present to you this delicious bbq dish. It's pretty simple but does take a bit of prep (calls for 2 hours of marinading). Admittedly we marinated it for 0 hours and it still tasted great. We reserved a bit of the sauce for serving given the fact that we skipped the marinating state. Get ready for electric yellow chicken! Bon appétit!


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

Directions
1. In a blender (or with a hand mixer), puree lime juice, turmeric, 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.