Smoky Chicken Skewers with Yogurt Marinade and Tangy Herb Oil

Ingredients

• 2 lb Boneless, skinless chicken thighs (Cut into skewer-sized pieces)
• 0.667 cup Greek yogurt (Whole-milk preferred)
• 1 Lemon (Zest and juice)
• 4 dientes Garlic (Grated or finely minced)
• 1.5 tsp Ground cumin
• 1.5 tsp Smoked paprika
• 1.5 tsp Dried oregano
• 1.5 tsp Aleppo pepper
• 1.5 tsp Kosher salt
• 0.5 tsp Black pepper
• 1.5 tbsp Honey
• 2 tbsp Extra-virgin olive oil (For the marinade)
• 1 cup Tangy herb oil (The source mentions the oil but does not provide its recipe or ingredients; for drizzling when serving)
• Cauliflower tabbouleh (Suggested side dish; the source provides no quantities or recipe. Nutritional estimate for a typical 150 g serving)

Steps

1. 1

   In a large bowl, add the Greek yogurt, lemon zest and juice, garlic, cumin, smoked paprika, oregano, Aleppo pepper, salt, black pepper, honey, and olive oil.

2. 2

   Whisk the mixture until smooth and well combined.

3. 3

   Add the chicken pieces and toss until they are completely coated with the marinade.

4. 4

   Cover the bowl and refrigerate the chicken for at least 1 hour. The source indicates that a longer marinade, even overnight, provides more flavor.

5. 5

   Thread the marinated chicken onto skewers.

6. 6

   Heat a grill or grill pan over medium-high heat.

7. 7

   Cook the skewers for 4–5 minutes per side, until lightly charred and the chicken reaches an internal temperature of 165 °F (74 °C).

8. 8

   While the skewers are still hot, drizzle them generously with the tangy herb oil.

9. 9

   Serve the skewers with cauliflower tabbouleh.

Notes

The recipe for the tangy herb oil is not included in the source; it only specifies using 1 cup. The source also suggests serving the skewers with cauliflower tabbouleh but does not provide its preparation. The transcript recommends marinating overnight for the best flavor.

Nutrition per serving

• main course
• high-protein
• grilled
• skewers
• summer
• gluten-free
• alcohol-free