This Chowhound recipe is delicious! Don’t let the spicy part put you off. As the cook, you can make it as spicy as you want—it’s just a matter of how much hot paprika and cayenne pepper you use.
Note that the recipe calls for marinating the chicken for 4-8 hours, so make sure to plan ahead.
There’s not much more to say about it, other than it’s easy to make, and works perfectly for a mid-week dinner.
What you’ll need:
- 1 cup plain yogurt
- 0.25 cup freshly squeezed lemon juice
- 3T extra-virgin olive oil
- 1T finely grated peeled fresh ginger
- 1T kosher salt (That’s a LOT of salt. 1t seems like plenty.)
- 2t smoked paprika
- 2t hot paprika
- 2t minced garlic
- 1t freshly ground black pepper
- 0.5t ground cumin
- 0.5t cayenne pepper
- 2 pounds skinless, boneless chicken thighs, in 1.5-inch cubes
What to do:
In a medium bowl, whisk/mix the yogurt, lemon juice, olive oil, ginger, salt, smoked paprika, hot paprika, garlic, black pepper, cumin, and cayenne pepper. Set aside.
Put the chicken in a large zip-top plastic bag, and pour the marinade over it. Seal the bag. Toss or do whatever to ensure that all the chicken pieces are covered. The less air in the bad, the better. Make sure it’s not going to leak and put in the refrigerator for at least 4 hours, up to 8 or so.
When the marinating time’s up, drain the chicken and discard any marinade. Thread the chicken tightly onto pre-soaked wooden or metal skewers.
If you’ve got a grill, fire it up and cook the chicken until cooked through. Alternatively, put the chicken skewers on a rack on a sheetpan and cook under your oven’s highest temperature until cooked through. It shouldn’t take very long because the pieces are small.
When cooked, transfer the skewers to a platter and let rest 5 minutes before serving.