Grilled Korma Curry Chicken Skewers with Yogurt Dipping Sauce

Grilled Korma Curry Chicken Skewers
with Yogurt Dipping Sauce

(yields 14-16 skewers)

For the chicken:

1 1/2 lb boneless skinless chicken thighs (roughly 4-6 thighs)

1 1/2 tb olive oil

1 tb korma curry

2 tsp dried basil

1 1/2 tsp kosher salt

1 tsp granulated garlic

1/2 tsp crushed red pepper flakes

1/2 tsp cracked black pepper

Mix the spices in a small bowl. Toss the chicken in the olive oil and coat with the spice blend. Marinate for 1 hour or overnight.

Fire up your outdoor grill or heat a grill pan over medium to medium-high heat. Cook the chicken for 7 minutes on each side. Loosely tent the chicken with foil to aid in the cooking process if you are cooking the chicken thighs indoors. Close the lid on your grill if you are cooking them outside.

Remove the pieces from the grill and allow them to rest for 3-5 minutes or until they have cooled down enough to handle.

For the yogurt sauce:

7 oz greek yogurt

1 garlic, finely minced

1 tsp chopped parsley

1/2 tsp kosher salt

1/2 tsp korma curry

1/4 tsp cracked black pepper

Juice of 1/2 lemon

Mix in a small bowl and refrigerate until ready for use.

Bringing it all together:

Basil for garnish

Parsley for garnish

1 tsp crushed red pepper flakes

1 lemon, cut into 8 wedges

1 tb honey

Cut each cooked thigh into 3-4 pieces and skewer each piece. Lay the skewers of chicken flat on a platter. Drizzle the chicken with the honey and garnish with the basil, parsley and crushed red pepper flakes. Transfer the yogurt into a small dish for dipping and serve the chicken while warm alongside the yogurt and lemon wedges.