Curried Chicken Skewers & Cucumber-Yogurt Sauce

During the summer months, we tend to eat most of our evening meals out on the backyard deck. Enjoying the golden light of summer dusk, while watching little swallows zip across the yard, everything seems to taste better al fresco. This week, while entertaining family visiting from the other side of the mountains and inspired by some recent additions to my spice rack, I created a variation on an old favorite grilling recipe: buttermilk marinated chicken skewers. Adding golden curry powder and exotic red sumac, these tender skewers were a flavorful centerpiece to a memorable feast.

Ingredients:

For skewers:

6 to 8 boneless, skinless chicken thighs

2 cups buttermilk

2 garlic cloves, minced

2 tablespoons fresh mint, chopped

1 tablespoon fresh oregano, chopped

2 tablespoons curry powder

1 teaspoon ground coriander

½ teaspoon paprika

½ teaspoon ground sumac

Juice and zest of one lemon

Salt and coarse ground black pepper

2 sweet peppers

1 sweet onion

For cucumber-yogurt sauce:

1 English cucumber

1 ½ cups whole milk Greek-style yogurt

2 tablespoons fresh dill, minced

1 tablespoon fresh mint, minced

1 garlic clove, minced

2 tablespoons olive oil

Juice and zest of one lemon

½ teaspoon ground sumac

Directions:

For the chicken marinade, combine the buttermilk, garlic, mint, oregano, curry powder, coriander, paprika, sumac, lemon juice and zest, and 1 teaspoon of salt. Rinse and dry the chicken thighs, then cut into 2-inch pieces. Add chicken to the marinade and mix in a pinch of black pepper. Cover and marinate for at least one hour, or up to overnight in the refrigerator.

While the chicken is marinating, make the yogurt dipping sauce. Grate the cucumber and place in a strainer over the sink with a pinch of salt. Let cucumber drain for a few minutes. In a small mixing bowl, combine yogurt, dill, mint, garlic, sumac, olive oil with the lemon juice and zest. Gently squeeze out excess moisture from cucumbers then add to the yogurt mixture. Taste, then adjust seasoning, adding salt and black pepper to taste. Cover and chill in the fridge. This dip can be made up to a day in advance. Serve with a garnish of sumac sprinkled on top.

Place bamboo skewers in a shallow dish, cover with warm water and allow to soak for 30 minutes. Cut sweet peppers into 2-inch pieces. Cut onion in half crosswise, then cut halves into quarter wedges. When skewers are ready, remove chicken from marinade and build skewers, alternating chicken with pieces of sweet peppers and onion segments. Discard marinade. Place prepared skewers on a tray and leave on the counter to bring to room temperature while you prepare the grill.

Heat grill to medium-high heat. Oil grill and cook skewers on grill for 5 to 7 minutes per side, or until fully cooked. Allowing chicken to get a little char on the outside will enhance the flavor. Place cooked skewers on a clean serving platter and cover loosely with foil tent. Allow chicken to rest for 5 to 10 minutes. To serve, squeeze fresh lemon juice over the top, then season with a finishing flourish of sea salt and sumac. Serve with cucumber-yogurt sauce and more lemon segments on the side.

Notes:

For this recipe, I used the yellow curry powder that can be found in most grocery store spice aisles. These spice blends vary by brand, but usually include plenty of cumin and turmeric, which is the source of its golden color. You could also try mixing your own curry spice blend. Sumac spice is the ground red berries of the edible red sumac plant, which is related to the poisonous white sumac. With its bright citrusy flavor, sumac is used in Middle Eastern and North African cuisine. You can find sumac in large grocery stores, often in bulk spice sections.

These skewers are an easy and flavorful choice for casual backyard entertaining. Serve as part of a large Mediterranean style mezze spread with lots of flat breads, grilled vegetables, colorful salads, olives, and dips. This cucumber yogurt sauce is a versatile condiment for various grilled meats, fish, and even vegetables. Try it with falafels, as a garnish for lentils, or as a dressing for a chopped salad. Enjoy!