INGREDIENTS
1 pound boneless, skinless chicken thighs, cut into chunks
2 teaspoons baharat
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil, divided
2 garlic cloves, grated and divided
1 pint cherry tomatoes
1 cup plain whole Greek yogurt
1 lemon, zested and juiced
Fresh mint, for garnishing
INSTRUCTIONS
1. Combine the chicken, baharat, salt, pepper, 2 tablespoons of the olive oil and 1 clove of the garlic in a large resealable plastic bag. Marinate in the refrigerator for 1 hour.
2. Meanwhile, preheat the oven to 450°F. On a rimmed baking sheet, toss the tomatoes with salt, pepper and the remaining 2 tablespoons olive oil. Roast until the tomatoes are blistered, 20 to 30 minutes.
3. Soak four bamboo skewers in water for 20 minutes. Divide chicken among the skewers, threading each piece through the center.
4. Heat a grill pan over medium-high. Grill the chicken, turning once or twice, until cooked through, 5 to 7 minutes.
5. In a bowl, combine the Greek yogurt, lemon zest, lemon juice and remaining garlic; season with salt and pepper.
6. Serve the grilled chicken alongside the dipping sauce and cherry tomatoes; garnish with fresh mint.
credit: purewow.com