Chicken Thigh Kebabs with Chile-Yogurt Sauce

Summer isn’t over yet! I wanted to get at least one more meal on the grill before Autumn hits, and Labor Day seemed like the perfect opportunity. Since it was just me and my husband Ben, we kept things simple and tried this recipe for grilled chicken with chile-yogurt sauce.

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a 15 minute marinade keeps this recipe quick and easy

I’ve made yogurt-marinated chicken before, and although it keeps the meat tender, all of the flavor is lost in the cooking. Instead, this recipe marinates the chicken in spices and keeps the yogurt on the side as a flavorful sauce. You only need to let the chicken marinate for 15 minutes, making this dish a possibility even on a weeknight. The sauce is a mix of Greek yogurt, lemon juice, and spices. I added a little extra lemon to give the mixture a tanginess I enjoy. I was out of crushed red pepper, so I daringly used my Uncle Carl Buck’s “Bucking Hot Sauce” instead. If you don’t mind some heat, and you have a favorite dried pepper blend, feel free to substitute. I used a little less than was called for and the sauce still had some lingering heat.

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Instead of skewers, I used bone-in thighs and legs, increasing the grill time to about 18 minutes on our mesquite charcoal grill. The chicken was good, but the sauce really made the dish. Grilled zucchini was a fantastic accompaniment. This was a delicious and easy way to close out the summer. Happy grilling!

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Chicken Thigh Kebabs with Chile-Yogurt Sauce
Food and Wine September 2014

Southwest Turkey Burgers

The trick to making a delicious turkey burger is to season it well. Ground turkey is lower in fat than beef, which also means it doesn’t have enough flavor to stand on its own. This recipe adds chili powder and cumin to give the burger a Southwestern kick. The end result was so good!

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Crushed tortilla chips replace breadcrumbs as a binder, making this recipe gluten free. Instead of using a gluten free bun, I wrapped the burgers in lettuce and topped them with grilled onions, salsa and guacamole. I skipped the corn because I served this with my black bean and corn salad on the side.

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This meal completely satisfied my craving for Tex-Mex, and was much healthier than the beef alternative. Enjoy!

Southwest Turkey Burgers with Corn Salsa

Bon Appétit