Grilled chicken skewers — everyone thinks they’re simple. And it’s true, until they come off the grill half-dried out and flavorless. The difference between a bland skewer and one that gets people talking is a Greek yogurt marinade and twenty minutes of patience.
What you see on the plate is chicken with a reddish hue close to dark caramel, with a few charred spots that smell of smoke. The peppers are that perfect mix of tender and crunchy, their skin slightly blistered and shiny. The onion has confited while grilling — soft, almost sweet. And that smell of caramelized honey mixed with smoked paprika fills the whole kitchen as soon as the skewers hit the grill.
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