Spicy Yogurt-Marinated Chicken Skewers

Adapted from a recipe from Tasting Table, similar to a chicken tandoori. Marinate them all day or overnight, cook on a grill, grill pan, or under the broiler. They are not overly spicy, as the yogurt tempers the harissa.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 3⁄4 cup  plain whole milk  Greek yogurt
• 1  lemon, zested and juiced
• 1  tablespoon harissa
• 2 -3  large garlic cloves, minced
• 1  teaspoon ground cumin
• 1⁄2 teaspoon salt
•  fresh ground black pepper
• 1 1⁄2-2  lbs boneless chicken breasts, cut into 1 1/2-inch cubes

Directions

1. Whisk all the ingredients except the chicken together to combine thoroughly. Add to the cubed chicken in a ziploc bag, seal, and knead the bag to coat the pieces of chicken. Refrigerate 8 hours.
2. To cook, remove the chicken pieces from the marinade and thread them onto soaked skewers. Cook the skewers on a grill pan, grill, or under a broiler on medium-high heat until browned and grill-marked, about 4 to 5 minutes each side, cooking in batches if necessary.
3. Before serving, sprinkle with more salt, some minced chives, and serve with extra lemon wedges.