Pat the chiicken pieces dry. Cut into 1-inch pieces and put into a large bowl.
Combine all remaining ingredients in a food processor until a paste forms.
Mix the paste with the chicken chunks. Refrigerate for an hour or two to let the flavours combine.
Soak bamboo skewers in water or use metal skewers.
Thread the chicken on the skewers, packing tightly together.
Grill over medium heat, turning occasionally until cooked through, for 10 to 15 minutes or until an instant-read meat thermometer register 165°F.
You could use boneless chicken breasts if you like, but the thighs have more flavour and will be juicier.Turmeric will stain. Protect your clothing and avoid using plastic utensils. If you do get it on plastic or on your countertops, rub it with a little oil first, then use your usual cleaning method to remove it.