An easy tip is to marinate the chicken the day before so that all you have to do at dinner time is turn on the grill. This chicken gets a zip of flavor from the yogurt and curry spices in the marinade which works well with the smokey notes attained from the grill.
1 medium zucchini (about 10 oz.), cut into 1-in. cubes
1 cup grape tomatoes
1/4 cup fresh flat-leaf parsley leaves, torn
6 lime wedges, for serving
How to Make It
Place chicken in a medium bowl and sprinkle with curry, salt and pepper. Stir in yogurt, lime juice and 3 tablespoons of the olive oil. Cover and refrigerate for 4 to 12 hours. Remove chicken from marinade; discard marinade. Thread chicken, zucchini and tomatoes alternately onto 12 (6-inch) wooden skewers.
Preheat grill to medium-high (about 450°F). Generously oil grill grate with grapeseed oil. Grill skewers until done, 4 to 5 minutes per side. Transfer to a platter, drizzle with remaining 2 tablespoons olive oil and sprinkle with parsley. Serve with lime wedges.