Chicken Thigh Kebabs with Chile-Yogurt Sauce

Simple and tasty, chef Jimmy Bannos, Jr.'s sweet-smoky chicken is a great go-to dish any night of the week.

Slideshow: Kebabs
  • Total Time:
  • Servings: 4

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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

How to make this recipe

  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.
  2. 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.
  3. 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.

Make Ahead

The yogurt sauce can be refrigerated overnight.

Suggested Pairing

Juicy, light-bodied red.

Contributed By Photo © John Kernick Published September 2014

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