Name: Chicken Boti Kebabs
Cook time: 1 hour
Total time: 1 hour plus marinating time
Yield: 4 servings
Ingredients: 4 garlic cloves; 1 (2" piece) ginger, peeled; 3 Tbsp. whole-milk plain Greek yogurt; 2 Tbsp. vegetable oil; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; 1 tsp. ground coriander; ½ tsp. cayenne pepper; ½ tsp. ground cumin; 1½ lb. skinless, boneless chicken breasts, cut into 1" pieces; 1 small red onion, halved, thinly sliced; 1 Tbsp. sumac; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; Juice of 1 lime; 1 green or red Thai chile, seeds removed if desired; 1 garlic clove; ½ cup coarsely chopped cilantro; ½ cup coarsely chopped mint; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; 1 cup sour cream; Vegetable oil (for grill); 4–6 brioche hot dog buns, split; 1 English hothouse cucumber, halved lengthwise, thinly sliced on a diagonal; Four to six 8" metal skewers or bamboo skewers, soaked 30 minutes

Photo of Chicken Boti Kebabs on a patter.

Photo by Joseph De Leo, Food Styling by Michelle Gatton

These chicken boti kebabs are infused with spices, flavored with ginger and garlic, and marinated in yogurt to keep them moist and juicy. Though these are traditionally served with naan in Pakistan, I like to serve them in a brioche hot dog bun; pick all your fixings and tuck into the perfect bite. The beauty of these kebabs is that you can also eat them on top of your favorite crisp summer greens, such as Little Gem or romaine. Drizzle with a bit of hari chutney and add a dollop of herbed sour cream for an easy weeknight meal. Bonus: The marinated raw chicken freezes well up to 1 month, so you can save them for the next time you want to pull something homemade out of the freezer. Don’t worry if you don’t have a grill—you can char these kebabs under a broiler, too.

Recipe notes

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