Red Curry Chicken Kebabs With Minty Yogurt Sauce

• 2 1/2 tablespoons Thai red curry paste
• 1/2 cup vegetable oil
• Kosher salt
• 2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
• 3/4 cup plain low-fat yogurt
• 1/4 cup low-fat mayonnaise
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• 1 tablespoon finely chopped mint

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2. In a large bowl, mix the curry paste with the oil and 2 teaspoons of salt. Add the chicken cubes and toss to coat. Let stand at room temperature for up to 2 hours or cover and refrigerate overnight.
3. Light a grill. In a medium bowl, whisk the yogurt with the mayonnaise, honey, lime juice and mint and season with salt.
4. Thread the chicken onto 10 skewers, leaving 1/4 inch between the cubes. Grill over moderately high heat, turning frequently, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the minty yogurt sauce on the side.
5. Notes One serving 228 cal, 8 gm carb, 12 gm fat, 2.6 gm sat fat, 29 gm protein, less than 1 gm fiber.

red curry, vegetable oil, kosher salt, skinless, yogurt, lowfat mayonnaise, honey, lime juice, mint

Taken from www.epicurious.com/recipes/member/views/red-curry-chicken-kebabs-with-minty-yogurt-sauce-53003301 (may not work)