May is Guest Chef Month at A Passionate Plate!
Today’s post and recipe are from our good, foodie friend, Margretta. She is a lovely hostess, great writer and fantastic cook. Margretta makes everyone who enters her home feel comfortable and the food is always divine! For more from Margretta check out her blog: miseenplace.us.
Post and recipe by Margretta Murnane
Ahhh…spring has sprung in all its glory. There’s a song I remember from a TV show when I was young that had the line: “The bluest skies you’ve ever seen are in Seattle.” It’s oh so true, if only because we Seattleites are so accustomed to grey skies that we’re stunned by the glory of blue when it does appear.
For people who like food, it can also mean the return of the grilling season. I know some folks grill through the rain, but I pack it up until it clears up. So, the sun’s return means I dust off the grill, put back the grates and get busy with some of that succulent asparagus that is the vegetable world’s version of the first robin of springtime. I like it with just a little olive oil and salt and pepper, then put it on the grill until it’s tender. No matter how much I make, we end up eating it all. And it goes well with the recipe I wanted to share today.
It’s one of my favorites because it has a lot of flavor for a little effort and you can make it ahead and let it marinate or throw it together on a Friday night after work, which is exactly what I did.
- 2 lbs boneless, skinless chicken thighs
- 1 ½ cups plain yogurt
- 2 tbsp garlic, minced
- 1 tbsp cumin
- 1 tbsp turmeric
- 1 tsp salt
- 1 tbsp olive oil (optional)
- 2-3 tbsp fresh mint leaves
- Soak wooden skewers in water for at least 30 minutes prior to grilling, so get those soaking first.
- Combine ¾ cup yogurt, garlic, cumin, turmeric and salt in a bowl large enough for adding the chicken. (I sometimes add the olive oil here as well to help prevent sticking when grilling.)
- Cut chicken thighs into bite size pieces, about 1”x1” and add to marinade. Stir well to coat all of chicken. At this point, you can carry on or cover and refrigerate for up to 24 hours.
- Put chicken pieces on the skewers. Heat grill on high for 5-10 minutes (if using gas) or get your coals ready. Put skewers on grill, close cover and turn down to low. Let grill for 5 minutes or so, then check skewers. When browned on one side, turn over and grill another 5 minutes or so until nicely browned on the second side.
- While skewers are grilling, put the other ¾ cup yogurt in a blender or small food processor. Add mint leaves, ½ tsp salt and process until the mint is finely pureed into the yogurt.
- When skewers are done, serve with yogurt sauce and enjoy!