Tikka-style chicken kebabs and the world's longest barbecue

Ingredients

• 8 bamboo skewers, soaked in cold water for at least -half an hour
• 4 large boneless, skinless chicken breasts, cut into bite-sized chunks

Marinade:

• 1 cup 250 mL plain yogurt
• 3 Tablespoons 45 mL canola oil
• 3 Tablespoons 45 mL minced fresh ginger
• 3 Tablespoons 45 mL minced garlic
• 1 teaspoon 5 mL kosher salt
• 2 Tablespoons 25 mL fresh lime juice
• 1 Tablespoon 15 mL tandoori paste
• 1 Tablespoon 15 mL garam masala
• 1 large red onion, peeled and cut into chunks
• 1 lime

Kebabs:

• canola oil
• kosher salt to taste
• 1 lime

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Preparation

• Make the marinade by combining the yogurt, oil, ginger, garlic, salt, lime juice, tandoori paste and garam masala in a large non-reactive bowl and mixing the ingredients together well.
• Add the onion chunks and the chicken, cover the mixture with plastic wrap and marinate the chicken overnight in the refrigerator.
• Prepare your grill for direct medium heat. Thread the chicken pieces and marinated onions onto the skewers.
• Grill the kebabs for 4 to 6 minutes, turning them 2 or 3 times. Don't overcook the chicken or it will have a mealy texture.
  
• Remove the kebabs from the grill.
• Drizzle them with a little oil, season them with salt, squeeze some fresh lime juice over each skewer and serve immediately.

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