Curry Chicken Skewers

with Lime Cilantro Yogurt Sauce

Today, we’re diving into a flavor-packed appetizer that’s perfect for this grilling season – Curry Chicken Skewers. These bite-sized skewers are bursting with aromatic spices, which will be nicely accompanied by my quick and creamy lime cilantro yogurt dipping sauce. You can make them as hot and spicy as the summer sun (or not)!

First, we’ll begin by preparing the marinade for our chicken. I realize that this is basically half of my entire spice cabinet, and I do use these spices very often. In a small blender or food processor, combine everything together until you have a smooth paste. As you might already know from my previous post, I love using my old coffee grinder for this task. (I no longer use it for coffee.)

Next, take your boneless, skinless chicken thighs and cut them into bite-sized pieces. You want them to be uniform in size so they cook evenly on the skewers. Add the marinade to the chicken pieces, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and let it marinate in the fridge for at least an hour, but for the best flavor, let it sit overnight.

While the chicken is marinating, let’s prepare the skewers by soaking them in water for at least 30 minutes to prevent them from burning on the grill. For an extra precaution, wrap the exposed end of the wooden skewers with aluminum foil. If you are using metal skewers, you can of course skip this step. Sometimes, the skewers do end up burning even with all of these preventive measures, so if that happens, just carefully replace the skewers after they have finished cooking. Nobody will know!

Next, let’s prepare our yogurt dipping sauce by first zesting and juicing a fresh lime, as well as finely chopping the cilantro. In a small bowl, whisk together all of the sauce ingredients, then cover and refrigerate until we’re ready to serve. For most recipes, in my opinion, greek yogurt and sour cream are interchangeable, so it can work here, too. And if you are not a big fan of cilantro, use a different herb here such as parsley, mint, or lime. Here, I decided NOT to whip it up in my grinder/blender, because I didn’t want the sauce to be green and I wanted to see specks of the cilantro pieces in the sauce.

Now it’s time to thread the marinated chicken pieces onto the skewers. For appetizer portions, I think 3 or 4 pieces on each skewer makes it a perfect size, so that’s what I’m doing. If you rather use a long skewer and serve them family style, that would work, too!

Grill Option: Let’s fire up the grill and lightly oil the grates to prevent sticking. Place the skewers on the grill and cook for about 10-12 minutes on medium-high heat, turning occasionally, until the chicken is cooked through and has a nice char on the outside.

Oven Option: If you don’t have a grill, don’t worry! You can cook these skewers in the oven. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the skewers on the wire rack, making sure they are not touching each other. Bake for 18-20 minutes, turning halfway through, until the chicken is cooked through and has a nice golden color. Optionally, you can place them under a broiler for the last minute of cooking to achieve that nice char on the outside.

Stovetop Griddle Option: If you’re using a stovetop griddle, preheat your griddle over medium-high heat. Lightly oil the griddle surface to prevent the chicken from sticking. Place the skewers on the hot griddle, making sure they are not touching each other. Cook the skewers for about 4-5 minutes on each side, or until the chicken is cooked through and has a nice golden-brown color.

Serve them immediately hot off the grill or out of the oven with the lime cilantro yogurt sauce on the side. Garnish with a sprinkle of fresh cilantro and a squeeze of lime juice for an extra burst of flavor. These juicy and spicy skewers are as delicious as they are easy to make, whether you’re grilling outdoors or cooking in your kitchen.

Sipping Suggestions: A crisp, refreshing beer or a chilled glass of white wine to balance the spices, but as I always say, you do you!