Turmeric Chicken Skewers With Green Olive Yogurt

Turmeric Chicken Skewers With Green Olive Yogurt 

NY Times

These skewers offer a simple yet delicious way to bring the bold flavors of Moroccan cuisine to your table using a handful of spices. But what truly sets this dish apart is the green olive yogurt sauce; the creamy, tangy addition ties everything together. Inspired by the way olives are paired with chicken in Moroccan tagines, this briny sauce balances the warm spices. It's perfect for gatherings but just as great for busy weeknights, and while grilling adds depth, a grill pan works beautifully, too. Serve with a simple tomato salad, roasted or grilled vegetables or flatbread.

Yield: 4 servings

For the Chicken Skewers

Bamboo or metal skewers

1½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch chunks

2 tablespoons olive oil

2 tablespoons plain Greek yogurt

3 garlic cloves, minced or crushed with a press

1½ teaspoons ground turmeric

1½ teaspoons ground ginger

½ teaspoon ground cumin

Fine sea salt and black pepper

For the Green Olive Yogurt

1 cup plain Greek yogurt

1 cup pitted green olives (about 4 ounces), finely chopped, plus more for garnish

1 tablespoon finely chopped cilantro or parsley (optional), plus more for garnish

1 garlic clove, minced

½ to 1 tablespoon lemon juice

Fine sea salt and black pepper

Olive oil, for garnish

If using bamboo skewers, soak them for at least 30 minutes in water before using.

Assemble the skewers: In a large bowl, combine the chicken, olive oil, yogurt, garlic, turmeric, ginger, cumin, ¾ teaspoon salt and ¼ teaspoon pepper. Using your hands or a large spoon, mix to thoroughly coat the chicken. Cover and keep in the fridge until ready to cook. (For a deeper flavor, marinate for at least 1 hour or up to 2 days.)

Make the green olive yogurt: In a small bowl, combine the yogurt, olives, cilantro (if using), garlic, lemon juice, ¼ teaspoon salt and ¼ teaspoon pepper. Taste and adjust the seasoning with more lemon juice and salt if necessary. Cover and keep in the fridge until ready to serve.

Thread the chicken pieces onto skewers. Prepare a medium-hot fire in a charcoal or gas grill, or heat a large cast-iron skillet or grill pan over medium-high. (If cooking in a skillet or grill pan, lightly coat with oil once the pan is hot.) Cook the skewers, turning once or twice, until cooked through, about 10 minutes.

Drizzle the skewers with olive oil, sprinkle with cilantro (if using) and serve hot, with olive yogurt on the side, garnished with more olives if desired.

*It was way too much turmeric for me. I ate a little and threw the rest out . Maybe I needed a better yogurt or more yogurt to the marinade .. - still - It didn’t work