Spicy Chicken and Vegetable Skewers

Name: Spicy Chicken and Vegetable Skewers
Cook time: 10 min
Yield: 4 servings
Ingredients: 30 ml water for soaking wooden skewers, if using; 680 g boneless skinless chicken thighs cut into 3 cm pieces; 10 g garlic finely grated or minced; 30 ml lemon juice freshly squeezed; 15 ml olive oil; 4 g ground cumin; 4 g smoked paprika; 2 g red pepper flakes; 4 g fine salt; 2 g black pepper freshly ground; 200 g plain Greek yogurt; 6 g fresh mint finely chopped; 10 g honey; 15 ml olive oil; 4 g fine salt; 300 g zucchini cut into 2.5 cm chunks; 300 g bell pepper seeded and cut into 2.5 cm squares; 4 pieces small flatbreads warmed for serving

Chicken, zucchini, and bell peppers are cut for quick grilling, tossed in a garlic-chili-lemon marinade, and cooked on skewers. The meal finishes with a simple yogurt dipping sauce and warm flatbreads for serving.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

30 ml water for soaking wooden skewers, if using
680 g boneless skinless chicken thighs cut into 3 cm pieces
10 g garlic finely grated or minced
30 ml lemon juice freshly squeezed
15 ml olive oil
4 g ground cumin
4 g smoked paprika
2 g red pepper flakes
4 g fine salt
2 g black pepper freshly ground
200 g plain Greek yogurt
6 g fresh mint finely chopped
10 g honey
15 ml olive oil
4 g fine salt
300 g zucchini cut into 2.5 cm chunks
300 g bell pepper seeded and cut into 2.5 cm squares
4 pieces small flatbreads warmed for serving

Instructions

If using wooden skewers, soak them in water. In a large bowl, combine the chicken, garlic, lemon juice, olive oil, cumin, smoked paprika, red pepper flakes, salt, and black pepper. Toss until evenly coated and let stand while you prep the vegetables, about 10 minutes. The chicken looks glossy and evenly coated; the seasoning is distributed with no dry spots.
In a small bowl, stir together the yogurt, mint, honey, and the remaining olive oil and salt. Set aside for dipping. The sauce is smooth, lightly tangy, and spoonable.
Thread the chicken, zucchini, and bell pepper onto the skewers, alternating pieces so the vegetables are tucked between chicken pieces. Make 8 skewers total. Each skewer is filled snugly but not packed tight, with room for heat to circulate.
Preheat a grill pan or outdoor grill over medium-high heat. Grill the skewers for 8 to 10 minutes total, turning every 2 to 3 minutes, until the chicken is cooked through and the vegetables are charred in spots. The chicken reaches 74°C at the center and the vegetables are tender-crisp with visible grill marks.
Warm the flatbreads in the last 1 to 2 minutes of grilling. Serve the skewers hot with the yogurt sauce and flatbreads. The flatbreads are warm and pliable; the skewers are juicy and browned.