YOGURTY MARINATED CHICKEN SKEWERS

Yogurty Marinated Chicken Skewers image

Provided by Molly Yeh

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

Previous Next

1 1/4 pounds (566 grams) boneless skinless chicken breast, cut into 1-inch chunks
1 medium red onion (240 grams), cut into 1-inch chunks and separated
1 medium zucchini (300 grams), cut into 1/2-inch rounds or half-moons, depending on width
1 small red bell pepper (150 grams), cut into 1-inch squares
2 teaspoons kosher salt
2 cups (450 grams) whole-milk plain Greek yogurt
1/4 cup (53 grams) freshly squeezed lemon juice
1/4 cup (7 grams) chopped fresh Italian parsley
1/4 cup (7 grams) chopped fresh mint
1 tablespoon (21 grams) honey
1 teaspoon ground cumin
1/4 teaspoon ground cayenne
2 garlic cloves, finely chopped
1/4 cup (52 grams) extra-virgin olive oil, plus more for brushing

Steps:

If using wooden skewers, soak them in water for 30 minutes.
Thread the chicken, red onion, zucchini and bell pepper on the skewers, alternating and pushing the pieces close together to fill the skewers tightly. Put the skewers in a baking dish or other nonreactive container that will fit them in one layer. Sprinkle all over with 1 teaspoon of the salt.
Combine the yogurt, lemon juice, parsley, mint, honey, cumin, cayenne, garlic and remaining 1 teaspoon salt in a medium bowl and whisk until smooth. Whisk in the olive oil. Pour all but about 1 cup of the marinade over the skewers and turn to coat them well. Cover and refrigerate the skewers and reserved marinade for at least 1 hour and up to 6 hours. Remove from the refrigerator 20 minutes before grilling to return to room temperature.
Preheat an outdoor grill or a 2-burner grill pan to medium heat and brush with olive oil.
Remove the skewers from the marinade and brush off the excess. Grill, turning occasionally to evenly char all sides, about 10 to 12 minutes. Serve the skewers with the reserved marinade as a dipping sauce.