Chicken Tikka Skewers

Yield: 4 to 6 servings

Marinade:
1    1½-inch (about ½ ounce) piece
       of ginger, peeled and cut into
       ½-inch coins
3    garlic cloves, smashed and peeled
1    serrano or jalapeño, seeded (optional)
      and cut into 1-inch pieces
1    cup plain Greek-style yogurt
1½ teaspoons kosher salt, plus more
       for skewers
1     teaspoon chili powder
1     teaspoon ground turmeric
2     teaspoons garam masala
½    teaspoon ground coriander
½    teaspoon ground cumin
½    teaspoon smoked paprika
       pinch cayenne pepper
1     teaspoon granulated sugar
Chicken Skewers:
1½ pounds skinless, boneless chicken
       thighs, patted dry, excess fat trimmed
      and sliced in half, lengthwise
6    to 8 12-inch skewers (soaked in water for 30
      minutes, if wooden)
      neutral oil, such as canola or
      grapeseed, for grilling
      cilantro leaves and lemon wedges,
      for serving

Nutritional information per serving (based on 6 servings):
Calories 208 (36% from fat) • carb. 7g • pro. 25g • fat 8g • sat. fat 3g • chol. 110mg • sod. 520mg calc. 71mg • fiber 0g

1. Make the marinade. Insert the chopping blade into the work bowl of the food processor. With the machine running on High, drop the ginger, garlic and serrano through the feed tube to finely chop.
Scrape down the sides of the bowl. Add the yogurt along with the remaining marinade ingredients and process on Low to fully blend, about 20 seconds.
2. Pour marinade into a large, resealable plastic bag. Add chicken pieces and tightly seal. Use your hands to massage the marinade into chicken. Refrigerate to marinate at least 30 minutes or up to 4 hours.
3. When ready to cook, thread chicken onto skewers, accordion style; let any excess marinade drip off.
Sprinkle lightly with salt. Preheat a grill to medium heat and oil grates. Grill, turning occasionally until evenly browned and charred in spots, about 10 to 12 minutes.
4. Transfer skewers to a platter and top with cilantro. Serve with lemon wedges.