Spicy Yogurt Chicken Skewers

Yogurt chicken

Spicy Yogurt Chicken Skewers

Slightly adapted from chow.com

 

Makes 8 servings

Per serving

1/2 Leaner protein

1 fat

3 condiments

  • 1 cup plain yogurt
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 tablespoon finely grated peeled fresh ginger
  • ¾ teaspoon kosher salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons hot paprika
  • 2 teaspoons minced garlic
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 pounds skinless, boneless chicken thighs, in 1 1/2-inch cubes

 

  1. In a medium bowl, whisk together the yogurt, lemon juice, olive oil, ginger, salt, smoked paprika, hot paprika, garlic, black pepper, cumin, and cayenne pepper. Set aside.
    Place the chicken in a large zipper-top plastic bag. Pour in the marinade and seal, tossing to make sure everything’s well distributed. Place on a baking sheet and refrigerate for at least 4 and as many as 8 hours.
  2. Drain the chicken and discard the marinade. Thread the chicken pieces tightly onto wooden skewers.
  3. Heat a charcoal or gas grill to medium-high and generously oil the grates. Grill the skewers until they’re well browned on all sides and center of chicken registers between 160 and 165°F on an instant-read thermometer, 3 to 4 minutes per side. Transfer skewers to platter and let rest for 5 minutes before serving.

 

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