Ingredients Jump to Instructions ↓

  1. For the marinade:

  2. 2 lemons

  3. 6 cloves garlic, peeled

  4. 2 1/8-inch-thick slices peeled fresh ginger

  5. 1 tsp. dried marjoram

  6. 1 tsp. ground coriander

  7. 1 tsp. ground cumin

  8. 1/2 tsp. ground turmeric

  9. 1/8 tsp. ground cinnamon

  10. Pinch saffron threads

  11. 1 tsp. light brown sugar

  12. 2-1/2 tsp. kosher salt

  13. 2 tsp. freshly ground black pepper

  14. 3 Tbs. olive oil

  15. For the kebabs:

  16. 2-1/2 lb. boneless, skinless chicken thighs, trimmed of excess fat and cut into 2-inch chunks

  17. 1 sweet onion (like Vidalia), cut into 1-inch pieces

  18. 1 red bell pepper, cut into 1-inch squares

  19. 1 yellow bell pepper, cut into 1-inch squares

  20. 2 tablespoons chopped fresh flat-leaf parsley for garnish

  21. For the Yogurt-Lemon Sauce:

  22. 1 seedless cucumber, cut into 1/2-inch dice

  23. 1/2 cup chopped fresh cilantro

  24. 2 cups plain whole-milk yogurt

  25. Kosher salt

Instructions Jump to Ingredients ↑

  1. Make the marinade:

  2. Cut four deep, lengthwise gashes, equally spaced, into each lemon. Put the lemons and garlic cloves in a small microwavable container. Cover and microwave on high until the lemons are soft and juice has exuded from them, about 4 min. (If not soft, continue to microwave in 30-second intervals). Strain the juice into a small container and let the lemons and garlic cool briefly. When the lemons are cool enough to handle, separate them into sections. Scrape the pulp and most of the white pith away with a spoon; discard. Put the scraped lemon peels, garlic, lemon juice, and remaining marinade ingredients in a blender and purée to make a coarse, soft paste. Set 2 Tbs.aside to use for the yogurt sauce.

  3. Marinate the chicken:

  4. Put the chicken into a 1-gallon zip-top bag; scrape in the remaining marinade. Massage the bag to coat all the chicken pieces and marinate for 1 to 2 hours in the refrigerator.

  5. Grill the kebabs:

  6. Flat or double-pronged skewers keep food from spinning when you turn them.

  7. Make the sauce:

  8. Combine the reserved 2 Tbs. marinade with the cucumber, cilantro, yogurt, and 2 tsp. salt. Mix well. (Make the sauce no more than an hour before serving or it will be too watery).

  9. To serve:

  10. Remove the chicken and vegetables from the skewers and serve them in a mound with the yogurt sauce on the side.


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