Playing 4 Ways To Serve Your Meal On a Stick | Grilled Skewer Recipes from Chef Richard Blais

The secret to this easy dish is a quick Greek yogurt and spice marinade, which makes the chicken super-flavorful and juicy. Greek yogurt is also used to make the cool, creamy sauce—along with cucumber and tons of fresh herbs.

Pro Tip: If using wooden skewers, be sure to soak them in water for at least 15 minutes.

For more "food on a stick" recipes from Richard, check out:

Grilled Potato Rosemary Kebabs
Tacos Al Pastor Pork & Pineapple Skewers
Persian Street-Food Inspired Ground Beef Kebabs

Ingredients
  • 6 boneless, skinless chicken thighs
  • 2 cups plain Greek yogurt
  • 1 tablespoon Tandoori spice mix
  • 2 tablespoons kosher salt
  • 2 teaspoons black pepper
  • 1 tablespoon olive oil
  • 2 Persian cucumbers, peeled and chopped
  • 3 cloves garlic, finely chopped
  • 1 bunch cilantro, chopped
  • 1 tablespoon chopped chives
  • ½ tablespoon chopped mint
  • 1 lime, zested and juiced
Yield
Serves: 6
Preparation

Cut the thighs in half lengthwise.

Mix ½ of the Greek yogurt with Tandoori spice mix. Rub chicken liberally on all sides with the yogurt mixture, season with 1 tablespoon, plus 2 teaspoons salt and 1 teaspoon pepper; refrigerate for up to 1 hour.

Preheat a charcoal or gas grill to high heat. Using tongs, clamp down onto a paper towel and rub the grates with olive oil to make them nonstick.

In a small mixing bowl, mix the rest of the yogurt with the cucumber, garlic, cilantro, chives, mint and lime zest and juice. Season with 1 teaspoon each kosher salt and black pepper. Set aside.

Skewer and grill chicken on prepared grill over high heat for about 5 minutes on both sides, or until the chicken has reached an internal temperature of 165˚F on an instant-read thermometer.

Serve with the Greek yogurt sauce.