Tandoori Chicken Kebabs

1½ pounds boneless, skinless chicken breasts, cut into 2-inch chunks (about 20 chunks)

½ cup Tandoori Yogurt Marinade (recipe at right)

Oil for coating grill grate

Juice of 1 lime

Heat grill. For gas: Direct heat, medium-high (425-450 degrees); clean, oiled grate.

For charcoal: Direct heat, light ash. 12-by-12-inch charcoal bed (about 3 dozen coals). Clean, oiled grate on lowest setting.

For wood: Direct heat, light ash. 12-by-12-inch bed, 3 to 4 inches deep.

Clean, oiled grate set 2 inches above the fire.

Toss the chicken with marinade in a bowl, cover, and refrigerate for 10 minutes.

Skewer chicken onto four, 15-inch metal skewers, being careful to leave a little space between the pieces.

Brush the grill grate and coat it with oil. Put the prepared skewers on the grill and cook until the chicken is browned on all sides and firm to the touch, about 10 minutes. Use tongs to grip the end of each skewer and rotate it a quarter turn after 3 minutes and then every 2 minutes after that; do not overcook. Serve drizzled with lime juice.

Serves four.

@Recipe nutrition:Nutrition values per serving with 2 tablespoons marinade: 232 calories (15.3 percent from fat), 3.9 g fat (1.5 g saturated), 4.6 g carbohydrates, 0.1 g fiber, 41 g protein, 105 mg cholesterol, 571 mg sodium.

"Mastering the Grill: The Owner's Manual for Outdoor Cooking" by Andrew Schloss and David Joachim (2008 Chronicle Books, $24.95)