Berbere Chicken Skewers
Berbere chicken skewers marinated in Greek yogurt until tender, then grilled until juicy, smoky and lightly charred.
Equipment
- Grill or cast iron grill pan
- 8 6-inch wooden skewers
Ingredients
Skewers
- 1 pound chicken thighs boneless, skinless
- 1 tablespoon Berbere seasoning
- ½ cups plain Greek yogurt
- 1 teaspoon avocado oil
- Sea salt to taste
- Freshly cracked black pepper to taste
Yogurt Sauce
- ½ cup plain Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh lemon juice
- 1 garlic clove grated
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Marinate: In a medium sized container with a lid, combine a tablespoon of Berbere seasoning with ½ cup of plain Greek yogurt.
- Cut a pound of chicken thighs into 1 ½ inch wide strips. Thoroughly coat the chicken thighs in the Greek yogurt mixture. The chicken needs to marinate in the refrigerator for at least 8 hours.
- Soak the skewers in a container of fresh water overnight to prevent them from burning.
- Make the Sauce: In a bowl, combine ½ cup plain Greek yogurt with 1 tablespoon extra virgin olive oil, 1 teaspoon fresh lemon juice, 1 grated garlic clove, sea salt and freshly cracked black pepper to taste.
- Cook: Thread the chicken strips onto 8 6-inch skewers. Season to taste with sea salt and freshly cracked black pepper. Preheat a grill or cast iron grill pan on high heat. Add 1 teaspoon avocado oil if you're using a grill pan.
- Cook the skewers on both sides until slightly charred, about 10 to 12 minutes total. The chicken should be juicy yet cooked through to an internal temperature of 165°F. Transfer to a serving dish and serve hot or at room temperature, with the dipping sauce on the side.