Red Curry Chicken Kebabs with Minty Yogurt Sauce

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.

Light a grill. In a medium bowl, whisk the yogurt with the mayonnaise, honey, lime juice and mint and season with salt.

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.