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

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.