Grilled Chicken Skewers with Charred Scallions and Red Pepper Relish

My mother often cooked Indian and Middle Eastern dishes, insisting that only those spice blends and combinations delivered real flavor. She made this dish from time to time, and I always loved the way the yogurt coated the meat—rich without being heavy, with a tang reminiscent of a splash of vinegar on salad. The marinade timing matters: too long, and the meat turns gummy; too short, and it lacks flavor. My mother would also char a few chiles and sometimes chop them up and sprinkle them over the meat for heat. Whether you sear or grill these skewers, don’t hesitate to char some vegetables alongside. And use thicker skewers so they hold up during grilling.

Info

• Cook time: 40 minutes
• Total time: 8 hours 45 minutes
• Yield: 6 to 8 servings

Ingredients

Chicken

• 1 1/2 cups plain whole-milk yogurt (or Greek yogurt thinned with a splash of cool water)
• 2 tablespoons fresh lemon juice
• 2 teaspoons granulated garlic
• 2 teaspoons kosher salt, plus more for sprinkling
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon ground cinnamon
• 6 large garlic cloves, thinly sliced
• 5 tablespoons extra-virgin olive oil
• 3 pounds boneless, skinless chicken thighs
• 12 scallions, trimmed
• 2 medium red onions, cut into 8 equal wedges like an orange
• 2 red bell peppers, cored, seeded, and halved
• 2 Fresno chiles, optional

Sauce

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon grainy mustard
• 12 sprigs fresh cilantro, chopped (stems and all)
• 1 lime, cut into wedges

Instructions

1. Marinate the chicken: In a large bowl, whisk the yogurt, lemon juice, granulated garlic, salt, cumin, paprika, red pepper flakes, cinnamon, sliced garlic, and 2 tablespoons of the olive oil.
2. Slice each chicken thigh into 1/4-inch strips on a flat surface. Add to the bowl and gently coat with the marinade. Refrigerate for at least 8 hours or up to 34 hours.
3. Line a baking sheet with parchment paper. Thread the chicken onto skewers by piercing one end of each piece, folding it, and threading through the other end. (Alternatively, fold each piece in half and thread it onto the skewer.)
4. Heat the grill to medium-high.
5. Oil the grill and ensure it is clean to prevent sticking; have a metal spatula ready. In a bowl, toss the scallions, onions, and peppers with salt and the remaining 3 tablespoons olive oil. Sprinkle the chicken kebabs with salt on all sides, then place them on the hottest part of the grill. Arrange the peppers, scallions, onions (and chiles, if using) alongside. Cook for 3 to 4 minutes, then rotate a quarter turn and cook for another 3 to 4 minutes before each turn. If the yogurt causes sticking, slide the metal spatula firmly under the kebabs to loosen before rotating.
6. Cook until the thickest part of the chicken reaches 165°F on a meat thermometer. For well-done chicken, close the grill lid and cook an additional 3 to 5 minutes. Remove from the grill. Remove the peppers, scallions, and onions (and chiles) when tender and charred.
7. Make the sauce: Chop the grilled peppers and place in a bowl. In a smaller bowl, whisk the olive oil, vinegar, mustard, and cilantro until blended. Fold into the chopped peppers.
8. Arrange the chicken, scallions, and onions on a platter. Spoon the sauce over everything, squeeze a little lime over the top, and serve with lime wedges on the side. If using, chop the chiles and serve on the side for those who want extra heat.