Summer is blissfully here. And while it’s a little hot this week, I’ll take 80s (even high 80s) and sunny over an ole dreary rainy day, any day.
Our grill is fired up almost nightly, and these Grilled Chicken Brochettes with Yogurt Sauce are delightfully yummy — particularly when accompanied by a simple quinoa taboulleh and some grilled asparagus and zucchini. You’ll feel like you have literally eaten summer with your glass of Rose.
Now this is a very light and healthy dish and gluten free. Please understand that this summer I, perhaps unlike you because you have good genes, am desperately trying to reform my post children body. Mind you, it is 3 1/2 years after the second occurrance of said children. It is a project like no other. And success is far off in the distance for me. Perhaps utterly unattainable despite the fact that I feel like I am eating like a bird and abstaining or seriously cutting back on many of things I love (wine and its best friend cheese being at the top of the list).
Given this complete uncertainty, I find myself also on a mission to at least feel better, increase my longevity and enjoy life even if the little (not in any way adorable) belly will almost certainly never disappear without surgical intervention. But my clothes are starting to feel a little different and a couple of lbs have been shed. And with that, I am seizing on the small positive. Because god knows you’ve got to seize it when you see it however small it may be.
So seize on this recipe whose inspiration came from a recent one published in Bon Appetit for Moroccan Chicken Brochettes. I modified the original recipe considerably, tweaking it for my diet and proportions. Notably, I added olive oil, cilantro and some red wine vinegar, sea salt and pepper, but kept the concept of using cumin, crushed red pepper and paprika. I also very much modified the garlic sauce. Making it much heavier on the yogurt (I used greek which is higher in protein) and less olive oil. I omitted the bread. And also didn’t chop up mint and tomatoes since I’d put that in the quinoa.
If the Quinoa side sounds good to you, than make it to by mixing together quinoa, cucumber, a green onion, fresh tomatoes, mint and a little lemon and olive oil. And the zucchini and asparagus can be marinated in a little olive oil, garlic powder, salt, pepper and balsamic vinegar and roasted for about 4 minutes on the grill.
If you are looking for a simple, healthy option like this, I recommend that you make this dish part of your week night rotation with sides and all. It’s definitely been added to our weekly agenda.
- 4 garlic cloves, finely chopped
- Sea salt
- 1 tbsp olive oil
- ¼ cup Greek yogurt
- 1¼ pounds skinless, boneless chicken thighs, cut into 2” pieces
- 2 garlic cloves, chopped
- ¼ cup finely chopped fresh cilantro
- ½ teaspoons ground cumin
- ½ teaspoons paprika
- ¼ teaspoon crushed red pepper
- ½ teaspoon sea salt
- Ground pepper
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- If using wooden sticks, soak in water before grilling.
- Chop garlic on a cutting board and mash with the side of a chef's knife after seasoning with salt. Transfer garlic paste to a small bowl and whisk in oil, then yogurt.
- Meanwhile, combine the chicken with the remaining ingredients. Marinate for 1 hour (and up to 12 or overnight).
- Heat grill on medium high heat. Grill, turning occasionally, until cooked through, 8–12 minutes.
- Serve with yogurt sauce.