Green curry chicken kebabs with Minty yogurt sauce

• 2 1/2 tbsp green curry paste
• 1/2 cup vegetable oil
• 1 kosher salt
• 2 1/2 lb skinless, boneless chicken breast halves, cut into 1 inch cubes
• 3/4 cup plain low fat or Greek yogurt
• 1/4 cup low fat mayonnaise
• 1 tbsp honey
• 1 tbsp fresh lime juice
• 1 tbsp finely chopped mint

1. In a large bowl, mix the curry paste with the oil and 2 teaspoons of salt.
2. Add the chicken cubes and toss to coat.
3. Let stand at room temperature for up to 2 hrs or cover and refrigerate overnight.
4. Light a grill.
5. In a medium bowl, whisk the yogurt with the mayonnaise, honey, lime juice and mint, season with salt.
6. Thread the chicken onto 10 skewers, leaving 1/4 inch between the cubes.
7. Grill over high heat, turning frequently, until lightly charred and cooked through, about 8 minutes.
8. Serve the kebabs with the Minty yogurt sauce on the side.

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

Taken from cookpad.com/us/recipes/348974-green-curry-chicken-kebabs-with-minty-yogurt-sauce (may not work)