Grilled Chicken Skewers with Cauliflower, Green Grapes, and Yogurt Mint Lemon Marinade

Instructions

1. 1

   1. If using wooden skewers, soak them in water for 20 minutes to keep them from burning on the grill.

2. 2

   2. Bring a pot of water with a pinch of salt to a boil. Blanch the cauliflower for 2 minutes, drain it, and transfer it to a bowl of cold water to stop the cooking. Drain very well and pat dry.

3. 3

   3. In a large bowl, combine the plain thick yogurt, 15 ml (1 tbsp) olive oil, fresh lemon juice, lemon zest, minced garlic, fresh mint, ground cumin, sweet paprika, salt, and black pepper.

4. 4

   4. Add the chicken to the bowl and toss until well coated with the marinade. Let it rest in the refrigerator for 15 minutes.

5. 5

   5. In another bowl, toss the blanched cauliflower and green grapes with the remaining 15 ml (1 tbsp) olive oil so they grill evenly.

6. 6

   6. Thread each skewer, alternating chicken, cauliflower, and green grapes, repeating the pattern until all ingredients are used.

7. 7

   7. Preheat the grill to medium-high heat, about 425 °F / 220 °C. Clean and lightly oil the grates.

8. 8

   8. Place the skewers on the hot grill. Cook for 14 to 16 minutes at 425 °F / 220 °C, turning every 3 to 4 minutes to brown all sides evenly.

9. 9

   9. Check that the chicken is fully cooked and has reached a minimum internal temperature of 165 °F / 74 °C. The cauliflower should be tender and the grapes lightly blistered and juicy.

10. 10

    10. Remove the skewers from the grill and let them rest for 2 minutes before serving so the chicken juices can redistribute.