INGREDIENTS:

• 1 cup plain yogurt
• 1/4 cup freshly squeezed lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely grated peeled fresh ginger
• 1 tablespoon kosher salt
• 2 teaspoons smoked paprika
• 2 teaspoons hot paprika
• 2 teaspoons minced garlic
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 2 pounds skinless, boneless chicken thighs, in 1 1/2-inch cubes

INSTRUCTIONS:

1. In a medium bowl, whisk together the yogurt, lemon juice, olive oil, ginger, salt, smoked paprika, hot paprika, garlic, black pepper, cumin, and cayenne pepper. Set aside.
2. Place the chicken in a large zipper-top plastic bag. Pour in the marinade and seal, tossing to make sure everything’s well distributed. Place on a baking sheet and refrigerate for at least 4 and as many as 8 hours.
3. Drain the chicken and discard the marinade. Thread the chicken pieces tightly onto wooden skewers.
4. Heat a charcoal or gas grill to medium-high and generously oil the grates. Grill the skewers until they’re well browned on all sides and center of chicken registers between 160 and 165°F on an instant-read thermometer, 3 to 4 minutes per side. Transfer skewers to platter and let rest for 5 minutes before serving.