Marinaded herby, garlicky goodness, these grilled chicken skewers need to be at your next BBQ party.
6 to 12
1/2 cup mayonnaise
1/3 cup buttermilk
1/2 cup fresh chives, chopped
1/4 cup fresh parsley, roughly chopped
1/4 cup fresh mint leaves
2 tablespoons fresh tarragon, chopped
1 teaspoon red chili flakes
1 tablespoon champagne vinegar
2 teaspoons capers
2 garlic cloves, minced
Kosher salt and freshly ground black pepper, to taste
2 pounds boneless, skinless chicken thighs, fat removed, cut into 1/2-inch pieces
Bamboo skewers, soaked overnight in water
Place all marinade ingredients in the bowl of a blender or food processor fitted with a chopping blade and blend or pulse until smooth, about 45 seconds. Set aside.
Add the meat to a large Ziploc bag or bowl and pour half of the marinade over the chicken, leaving the rest for dipping. Let marinate for at least 2 hours or overnight.
Preheat a gas grill or cast-iron grill pan over medium-high heat.
Fill each skewer with chicken, making sure to tightly pack the meat, leaving a 2 or 3-inch exposed end for easier handling.
Place chicken skewers in a single layer on the hot grill pan and cook for about 5 minutes on each side until the internal temperature reaches 165°F.
Serve the skewers with a drizzle of marinade over a bed of hummus or labneh, seasoned with olive oil, zaatar, flaked sea salt and pomegranate seeds.