['1/2 cup thick plain whole-milk yogurt such as Greek', '1 tablespoon fresh lime juice', '1 teaspoon finely grated (with a rasp) peeled fresh ginger', '1 teaspoon finely grated (with a rasp) garlic', '3/4 teaspoon garam masala (Indian spice mix)', '1/2 teaspoon salt', '1/4 teaspoon cayenne', '1 lb skinless boneless chicken thighs, cut into 1-inch cubes', 'Accompaniment: cilantro mint chutney', '18 (6-inch) wooden skewers', 'soaked in warm water for 30 minutes']
Stir together all ingredients except chicken in a medium bowl, then add chicken, stirring to coat. Marinate, covered and chilled, 30 minutes to 1 hour.
Prepare a grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
While grill is heating, thread 3 or 4 pieces of chicken onto each skewer, leaving a little space between pieces, and transfer to a tray lined with plastic wrap.
Oil grill rack, then grill chicken, covered only if using a gas grill, turning occasionally, until browned and just cooked through, 5 to 7 minutes total.
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