Preparation

Marinate the chicken: In a large bowl, mix minced garlic (1 clove), lime zest (2 tsp), juice from ½ lime, and melted butter (2 Tbsp).

Add curry powder (1 ½ tsp), salt (¼ tsp), and black pepper (¼ tsp), then stir until the marinade is well combined.

Add chicken thigh pieces (8 oz) and ensure they are well coated with marinade. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).

Assemble the kebobs: Thread the marinated chicken (8 oz), cherry tomatoes (⅓ cup), and red onion chunks (¼  red onion) onto skewers, alternating ingredients for even cooking.

Grill the kebobs: Preheat a grill or grill pan over medium-high heat. Grill kebobs for 12-15 minutes, turning occasionally, until the chicken is fully cooked and has a nice light char. The internal temperature should reach 165°F (74°C).  Once fully cooked, remove kabobs from grill or grill pan and let them rest for 5 minutes.

Prepare the yogurt sauce: In a small bowl, mix Greek yogurt (2 ½ Tbsp), chopped cilantro (1 Tbsp), and juice from ½ lime. Add small amount of water as needed for a drizzling consistency.

Serve: Plate the kabobs and spoon yogurt sauce on the side and optionally garnish with chopped cilantro.

Optional Homemade Curry Powder

Mix and store in an airtight container:

3 Tbsp turmeric
3 Tbsp ground coriander
1 Tbsp + ½ tsp ground cumin
1 ½ tsp garlic powder
¾ tsp cinnamon
¾ tsp cayenne pepper (adjust to taste)
¾ tsp ground ginger
⅜ tsp ground nutmeg
1 ½ tsp ground black pepper
Optional: A pinch of ground cloves for added depth