Grilled Chicken Skewers with Spiced Carrot Glaze, Leek, and Mint Yogurt Sauce

Instructions

1. 1

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

2. 2

   2. In a small skillet, combine the grated carrot, 30 ml (2 tbsp) lemon juice, 15 ml (1 tbsp) olive oil, 2 grated garlic cloves, cumin, sweet paprika, honey, 4 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Cook over medium heat for 6 to 8 minutes, stirring, until thick and glossy. Let cool for 10 minutes.

3. 3

   3. Toss the chicken with the cooled or lukewarm carrot mixture until well coated. Marinate for 15 minutes in a cool kitchen spot or refrigerated.

4. 4

   4. Meanwhile, clean the leek and toss it with 15 ml (1 tbsp) olive oil, 1 g (1/2 tsp) salt, and 0.5 g (1/4 tsp) black pepper.

5. 5

   5. In a bowl, combine the Greek yogurt, fresh mint, 1 minced garlic clove, lemon zest, the remaining 15 ml (1 tbsp) lemon juice, 15 ml (1 tbsp) olive oil, and red pepper flakes if using. Mix well and set aside.

6. 6

   6. Preheat the grill to medium-high heat, about 425 °F / 220 °C. Lightly oil the grates if needed.

7. 7

   7. Thread the marinated chicken and leek pieces alternately onto the skewers to make 8 skewers. Discard any excess marinade that touched the raw chicken.

8. 8

   8. Grill the skewers for 14 to 18 minutes at 425 °F / 220 °C, turning every 3 to 4 minutes, until the chicken is fully cooked to an internal temperature of 165 °F / 74 °C and the leek is tender with lightly charred edges.

9. 9

   9. Rest the skewers for 3 minutes. Serve hot with the mint yogurt sauce spooned over or on the side.