Grilled Chicken Skewers With Tarragon and Yogurt

Very flavorful chicken skewers for grilling

Cut each chicken thigh in half against the grain. Rub with salt and set aside.

In a small bowl, mix together the yogurt, lime juice, olive oil, salt, and garlic. Reserve and refrigerate 1 cup marinade for serving. Add chicken to remaining marinade along with ginger and cumin. Refrigerate for 1 to 48 hours.

Remove chicken from fridge 1 hour before grilling. Thread chicken lengthwise onto skewers then smear with remaining marinade.

Place butter and salt in small saucepan to melt. Once butter is melted, add lime juice and chopped herbs. Keep warm.

Grill chicken on very hot grill waiting until a good char forms underneath before turning. Baste chicken with butter baste after turning. Put scallions on grill and turn occasionally until tender.

Grill the pitas. Serve on a platter and dribble remaining herb baste and marinade on top.

By Alex Gibbons

Ingredients

4 servings

2 ½ pounds boneless, skinless chicken thighs
2 teaspoons kosher salt
8 scallions
6 pita breads
MARINADE:
2 ½ cups full fat Greek yogurt
¼ cup fresh lime juice (from 2 limes)
1 tablespoon extra-virgin olive oil
2 ½ teaspoons kosher salt
1 garlic clove, crushed
1 (2 inch) piece fresh ginger, peeled and grated
2 teaspoons roasted cumin seeds, crushed in mortar and pestle
BUTTER BASTE:
¼ cup unsalted butter (½ stick)
¼ teaspoon kosher salt
2 tablespoons fresh lime juice (from 1 lime) plus 4 lime wedges for serving
¼ cup chopped fresh tarragon, mint, or both plus more torn herbs for serving