Small skewers of seasoned chicken thigh, with golden-brown edges and a fresh dip of yogurt, mint and lemon. A shareable appetizer that’s easy to make in the oven or in a grill pan.
Chicken thigh works well for small skewers because the meat generally stays juicy while the outside browns. Cut the pieces roughly the same size, about three centimeters, so they cook evenly. Garlic, cumin and lemon zest give the chicken a savory, warm flavor with a fresh citrus aroma. The yogurt-mint dip brings coolness and acidity in contrast. The result is well seasoned but not heavy; the dip makes every bite feel fresher.
A hot oven with the broiler on, or a well-preheated grill pan, helps the edges brown quickly. Don’t place the skewers too close together: space lets the heat circulate and keeps the meat from mostly steaming. A rack on a baking sheet is handy, but not essential; turn the skewers halfway through and keep an eye on them during the final minutes. The thickness of the pieces and the heat of the grill determine the exact cooking time. If in doubt, check the thickest piece: the chicken must be fully cooked, with no pink center. If using a thermometer, 75 °C in the center is a practical target.
Use full-fat yogurt for a dip that’s creamy enough to cling to the chicken. Greek yogurt works well; stir in a small splash of water if you’d prefer a looser sauce. Mint adds a cool, green flavor, but finely chopped parsley is a milder alternative. Lemon zest goes in the marinade, while lemon juice freshens the dip. Zest the lemon before squeezing it, and use only the yellow part of the peel so the zest doesn’t turn bitter.
Serve the skewers as soon as they come off the heat, with the dip on the side and extra mint from the ingredients list. As an appetizer, they go well with crunchy raw vegetables or a simple salad; keep the portions small if a main course is coming afterward. You can cut and season the chicken ahead of time and keep it covered in the refrigerator, but don’t leave raw chicken at room temperature for long. Refrigerate leftovers in a sealed container within two hours and eat them within two days. Reheat them thoroughly; serve the yogurt dip cold and store it separately.
Preheat the oven to 230 °C with the broiler on, or heat a grill pan over medium heat. Meanwhile, soak the wooden skewers in cold water for at least 20 minutes.
Mix the chicken thigh with the garlic, cumin, lemon zest, olive oil, salt and pepper. Thread the pieces loosely onto the skewers.
For the dip, stir the yogurt with half the mint and 1 tablespoon lemon juice. Taste and add a little more lemon juice if you like. Keep the dip chilled while the chicken cooks.
Place the skewers on a rack set over a baking sheet or on a parchment-lined baking sheet. Broil for 6–8 minutes, turn them and broil for another 5–7 minutes, until the chicken is cooked through and the edges are nicely browned. The cooking time may be shorter in a grill pan; turn the skewers regularly. Check the thickest piece for doneness, or use a thermometer to check that it reaches 75 °C in the center.
Serve the skewers immediately with the yogurt dip and the remaining mint.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.