Grilled Chicken Skewers with Indian Marinade and Cucumber Raita

Directions

1. 1
   In a gallon-sized resealable plastic bag, combine the olive oil, lemon juice, cilantro, garlic, curry powder, turmeric, coriander, salt, and pepper.
2. 2
   Add the chicken, press as much air out of the bag as you can, and seal it. Turn the bag in your hands, massaging the marinade into the chicken and making sure that all of the pieces are covered. Refrigerate for at least 1 hour and up to 24 hours. **If you plan to use wooden skewers, soak them in water for 30 minutes before using.
3. 3
   Make the raita. Blot the chopped cucumber with paper towels to remove excess moisture, then place the cucumber in a small bowl.
4. 4
   Add the yogurt, cilantro, garlic, salt, and pepper. Optional: add a pinch of cayenne for a touch of heat. Stir, cover, and refrigerate until ready to serve.
5. 5
   Preheat your gas grill with all burners on high and close the lid. When the grill is hot (after about 15 minutes), turn the 2 burners closest to the front to low, keeping the back burner on high.
6. 6
   Remove the chicken from the bag and thread the tenderloins on the skewers (dividing the chicken evenly among the skewers). Arrange the skewers on the grates over the low heat burners. Cover and cook until the underside of the chicken is just beginning to develop light grill marks, about 6 minutes. Flip the chicken, cover, and continue to cook until the chicken is firm to touch, about 6 minutes longer. To get a nice char on the chicken, now move the chicken to the part of the grill over high flames and cook uncovered until each side has solid grill marks, 5 to 6 minutes, flipping halfway. The chicken should be completely firm to the touch and register 160 degrees F on an instant-read thermometer.
7. 7
   Transfer the skewers to a plate, tent with foil, and let rest for 5 minutes before serving alongside the cucumber raita.