Categories: Grilling
Ingredients
- 4 scallions
- 1/4 cup packed fresh dill
- 1/4 cup packed fresh parsley
- 1/4 cup olive oil, plus more for the grill
- Kosher salt
- Pinch of red pepper flakes
- 2 lbs. chicken breasts
- 1 lemon, cut into 8 wedges
- Black pepper
- 1/2 cup plain whole-milk yogurt
Directions
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Cut the white and light green parts of the scallions into 1 1/2-inch pieces; set aside. Chop the dark green parts and transfer to a blender. Add the dill, parsley, olive oil, 3 tbsp. water and 1/2 tsp salt and puree until smooth. Stir in the red pepper flakes. Remove 2 tbsp. of the puree to a small bowl for the sauce; refrigerate until ready to use. Transfer the remaining puree to a large bowl. Add the chicken and toss to coat. Let marinate in the fridge at least 4 hours or overnight.
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Soak 8 wooden skewers in water for 30 minutes to prevent scorching. Preheat a grill to medium. Thread chicken onto double skewers, placing lemon wedges and scallion pieces between the chicken; season the kebabs generously with salt and pepper. Oil the grill grates. Grill the kebabs until the chicken is lightly charred and cooked through, 8-10 minutes per side. Transfer to a cutting board and let rest 5 minutes.
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Mix the yogurt with the reserved scallion puree and season with salt. Cut the chicken in half to separate each pair of skewers. Squeeze the grilled lemon over the chicken; serve with the yogurt sauce.