Chicken Thigh Kebabs with Chile-Yogurt Sauce

By janicecraig

Ingredients

• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 2 tablespoons sweet paprika
• 8 boneless, skin-on chicken thighs (1 3/4 pounds), trimmed of excess fat and each thigh cut into 3 pieces
• 1 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon cayenne
• 1/4 teaspoon crushed red pepper
• Kosher salt
• Pepper
• Lemon wedges, for serving

Details

Servings 4
Cooking time 40mins
Adapted from foodandwine.com

Preparation

Step 1

In a large bowl, whisk 1/2 cup of the olive oil with the paprika. Add the chicken and toss to coat; let stand at room temperature for 15 minutes.

Meanwhile, in a small bowl, mix the yogurt, lemon juice, cayenne, crushed red pepper and the remaining 1 tablespoon of olive oil. Season with salt and black pepper and mix well.

Light a grill. Season the chicken with salt and black pepper and thread 3 pieces onto each of 8 skewers. Oil the grate and grill the chicken over moderate heat, turning occasionally, until golden brown and cooked through, about 10 minutes. Transfer the skewers to a serving platter and serve with the yogurt sauce and lemon wedges.