Yogurt-Marinated Chicken Kabobs with Charred Beans and Scallions

Serves 4

• 2 lbs skinless boneless chicken thighs, cut into 1-inch cubes

• 2 c whole milk Greek yogurt

• 2 T extra virgin olive oil, divided

• 1⁄4 c lime juice, about 2 limes

• Zest of one lime

• 2 t kosher salt

• 1 t smoked paprika

• 1 t cumin

• 1⁄4 t cayenne

• 2 garlic cloves, grated

• 1 lb green beans

• 8-10 scallions

• Salt and pepper

• 2 T chopped cilantro and/or mint

• Limes wedges for serving

Soak wooden skewers in water at least 15 minutes or more.

Prepare the marinade by combining the yogurt, 1 tablespoon olive oil, lime juice, salt, paprika, cumin, cayenne and garlic. Stir to combine. Reserve 1 cup of the marinade for serving later. Place remaining marinade into a plastic zip lock bag with the chicken. Massage the plastic bag to coat the chicken with the yogurt mixture. Marinate at least one hour, or can be prepared the day before and kept overnight in the refrigerator.

Remove chicken from the refrigerator. Thread the chicken cubes onto skewers. If some pieces are not quite cubes and longer, thread them lengthwise onto the skewer. Smear skewers with any marinade left in the bag. Sprinkle skewers with salt and pepper.

Toss green beans and scallions with olive oil, salt and pepper. Place vegetables in a grill basket or bowl and grill 5-7 minutes to char in some places. The scallions will cook faster than green beans, so remove them first as they cook.

Grill chicken skewers until the cubes are golden brown and blackened in a few areas, turning as needed, about 10 minutes total. To serve, add 1 tablespoon chopped herbs to the reserved yogurt sauce. Sprinkle remaining herbs over chicken skewers and grilled vegetables.