Chicken Boti Kebabs with Green Sauce

MainSpring

May 13

Chicken Boti Kebabs are what happen when yogurt, smoke, and a hot grill all get involved. The chicken gets deeply spiced, charred at the edges, and somehow stays insanely juicy inside. Then everything gets dragged through a cold green sauce packed with herbs and lime that cools the whole thing down just enough to make you go back for another skewer.

Servings: Four

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INGREDIENTS

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

3 tablespoons plain whole milk Greek yogurt

4 cloves garlic, minced

1/2-inch piece fresh ginger

2 teaspoons ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

Green Sauce

1/2 cup fresh cilantro leaves

1/2 cup fresh mint leaves

1 clove garlic

1 serrano chile, deseeded

Juice of 1 lime

1/2 cup yogurt or sour cream

1 English cucumber, sliced

1/2 cup cherry tomatoes, halved

1 small red onion, thinly sliced

1 teaspoon cumin seeds

1 tablespoon olive oil

Squeeze of lemon

PREPARATION

Make marinade: In a bowl, combine yogurt, minced garlic, grated ginger, coriander, cumin, and cayenne. Reserve.
Make green sauce: Using an immersion blender, blend cilantro, mint, garlic, serrano chile, lime juice, and yogurt or sour cream. Season with salt. Refrigerate until ready to serve.
Marinate and grill chicken: Add chicken pieces to the marinade and toss to coat. Thread onto skewers. Marinate at least 30 minutes or overnight at most. Heat a grill or grill pan over medium-high heat. Grill skewers 4 to 5 minutes per side until charred at the edges and cooked through at 165°F (73°C). Rest a few minutes before serving.
Make salad: Heat olive oil and add cumin seeds. Heat for about 30 seconds until the seeds start jumping. Add sliced onions to a heat proof bowl and pour the cumin-oil over them. Add salt and a squeeze of lemon juice. Then add sliced cucumber, halved cherry tomatoes, a generous pinch of salt, and another squeeze of lemon juice. Toss. Taste and adjust seasonings.
Plate: Arrange grilled chicken skewers over a platter. Spoon green sauce generously alongside or over the top. Serve the cucumber tomato salad on the side.

Notes: