Chicken Kebabs

My daughter, her boyfriend, and I spent the good part of a week this last September in Ketchum. School remained distance learning with COVID and it was a good escape from the monotony of being at home. I didn’t share with them until our arrival my plan for a HomeEc class, centered around the kitchen. They were surprisingly enthusiastic. They were amazed at how easy this was to prepare and how tasty.

This recipe is from Milk Street’s Tuesday Nights, another must buy. I omitted the drizzling with honey at the end. It doesn’t need it.

Chicken Kebabs

3 medium to large lemons (1 lemon for zest and juice, 2 cut crosswise to be cooked under broiler with chicken)

1/3 cup EVOO and extra to serve

2-3 large garlic cloves, finely minced

1 Tbsp fresh ginger, finely minced

1 Tbs ground cumin

1 Tbs ground coriander

Kosher salt and freshly ground black pepper

2 Tbsp honey

1 1/2 pounds boneless, skinless chicken thighs, cut each thigh into 1/3s

Handful of fresh mint or cilantro for serving

Metal skewers (4)

Combined the lemon zest and juice, garlic, ginger, cumin and coriander with 2 tsp salt and 1 tsp pepper. Add the honey and make a slurry. Gradually add the olive oil and mix well. Add the thigh pieces. Let marinate for 30 minutes.

Preheat broiler. Skewer chicken pieces and arrange skewers on a baking sheet evenly spaced. Arrange the cut lemons, cut side up around the chicken. Broil for a total of 15 minutes, turning 1/2 way. You want to see some charring on the chicken and lemon halves.

After removing from the oven, squeeze some of the lemon juice from the lemon halves onto the chicken. Drizzle some high quality olive oil on the chicken and sprinkle fresh herbs before serving.