2 tbsp Thai red curry paste
1/4 cup vegetable oil
2 skinless, boneless chicken breast halves, cut into 1-inch cubes
1/3 cup plain yogurt (we used labneh)
2 tbsp Kewpie mayonnaise
1 tsp honey
1 tbsp fresh lime juice
1 tbsp mint, finely chopped
1 scallion, white and green parts, finely chopped
2 tsp Korean red pepper flakes
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 or preheat broiler (we used the broiler). In a medium bowl, whisk the yogurt with the mayonnaise, honey, lime juice, mint, scallions and red pepper flakes and season with salt to taste.
Thread the chicken onto 10 skewers (if your skewers are wood you should soak them in water for at least 20 minutes prior to this step, but if they are metal go right ahead), leaving 1/4 inch between the cubes. Grill over moderately high heat, turning frequently, until lightly charred and cooked through, about 8 minutes. Alternatively, broil on high, about 6-10 inches from the heat source, for about 10-12 minutes, turning frequently, until cooked through.
Serve the kebabs with the minty yogurt sauce on the side.