Instructions:
-
In a large bowl, whisk together Greek yogurt, red Thai curry paste, fish sauce, soy sauce, lime juice, brown sugar, ginger, garlic, and vegetable oil.
-
Add the chicken pieces to the marinade, tossing to coat well. Cover and refrigerate for at least 2 hours or overnight for best flavor.
-
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
-
Preheat grill to medium-high heat and lightly oil the grates.
-
Thread the marinated chicken pieces onto the skewers.
-
Grill the kebabs for about 10 to 12 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the edges.
-
Remove from grill and let rest for a few minutes. Garnish with chopped cilantro and serve with lime wedges if desired.