Whisk the yogurt.
Puree all the ingredients, except chicken and yogurt, in a blender to make a
fine smooth paste. Put chicken in a
large bowl. Add yogurt and spice mixture. Rub the marinade well on the chicken
pieces and marinate for at least 4 hours in the refrigerator.
Divide chicken among
skewers leaving 1 cm space between cubes. Arrange skewers suspended across a
grill. Grill chicken about
4 inches from heat, turning regularly, until browned in spots and just cooked
through (9 to 12 minutes). Baste with oil at
intervals to retain the juiciness of the chicken.
Remove from fire and
serve hot with onion rings, lemon wedges and a fresh green salad of your