Chicken Kebabs with Vegetables and Garlic Lemon Sauce
Serving Size:4|Prep Time:30minutes (plus marination)|Cook Time:20minutes

To marinate the chicken
  1. In a small bowl, combine the yogurt, onion, garlic, lemon, mint and olive oil.
  2. Place the chicken pieces into the bowl and coat them completely with the marinade. Cover the bowl and marinate for at least 4 hours or overnight.
To prepare the sauce
  1. Place the garlic cloves, salt, lemon juice and water into a blender and pulse to liquefy the garlic.
  2. With the blender on high, drizzle in a steady, slow stream of oil until the sauce is thickened and all of the oil has been incorporated. This takes about 5 -7 minutes. The sauce should be the consistency of thick cream, if too thick add a little water to thin.
To prepare the vegetables
  1. Place the vegetables in a bowl and add the salt, pepper, and oil. Toss thoroughly to coat.
To cook
  1. Preheat grill or grill pan to medium high heat, about 375°F
  2. Remove the chicken from the marinade and discard the marinade. Thread the chicken onto the skewers, leaving some space between the pieces for even cooking. Season with salt and pepper.
  3. Grill the chicken for 2 – 3 minutes, then rotate the kebabs a quarter turn. Cook another 2 – 3 minutes then flip the kebabs over and repeat. Cook until internal temperature reaches 165°F, about 7 – 10 minutes, then transfer to a platter, cover loosely to keep warm.
  4. Grill the vegetables rotating and turning to desired doneness, about 10 minutes. Remove the asparagus/green onions from the grill after 3 – 5 minutes. The potatoes will take the longest to finish cooking.
  5. Remove chicken from skewers with a fork. Serve the chicken and vegetables hot with the lemon garlic sauce on the side for dipping or drizzled over the chicken and vegetables.
Chef’s Narrative
Like buttermilk, a marinade of yogurt tenderizes and enlivens proteins. While more garlic than lemon, this pungent sauce bridges the chicken with just about any vegetable the season may offer.
Recipe Substitutions
For the chicken
  • 1cupplain yogurt
  • 1/2cupsweet onion, peeled and chopped
  • 4garlic cloves, minced
  • 1/2lemon, juiced
  • 1/4cupmint leaves, chopped
  • 2tablespoonsolive oil
  • 8skinless, boneless chicken thighs, about 1 pound, cut into 2-inch pieces
  • 1/4teaspooncoarse salt
  • 1/4teaspoonpepper, freshly ground
  • 89.75 inch bamboo skewers, soaked in water for 30 minutes
For the sauce
  • 12garlic cloves, peeled
  • 1/4teaspooncoarse salt
  • 1lemon, juiced
  • 1/4cupwater
  • 3/4cupneutral oil, such as safflower or canola
For the vegetables
  • 2sweet peppers, stemmed, seeded and cut into 2 inch pieces
  • 8mushroom caps
  • 1/2bunchasparagus, woody stems removed, or whole green onions trimmed
  • 4small waxy potatoes, sliced into coins, 1/4 inch thick
  • 1/2teaspooncoarse salt
  • 1/4teaspoonblack pepper, freshly ground
  • 1 1/2teaspoonsneutral oil