Adobo-rubbed Chicken Skewers
To Drink: A Cold Beer!
Soak bamboo skewers in water for 30 minutes before using. Preheat the grill to medium heat. Place the chicken in a large baking dish. Toss and rub with the adobo and oil.
Start a charcoal grill or cast-iron, ridged grill pan. Thread the chicken onto the skewers distributing evenly. Brush with olive oil.
Place the skewers on the grill and grill 4 to 5-inches from the heat source, turning occasionally, until the chicken is done, 8 to 12 minutes.
To serve, place the skewers on a platter, place the sauce in a bowl and serve immediately.
ADOBO SPICE MIX (from Chef Gonzalo Rivera at Copita)
3 chile guajillo or 2 teaspoons ground guajillo
1 chile ancho or 1 teaspoon ground ancho
1 teaspoon ground chipotle
1 teaspoon ground Mexican oregano
¼ teaspoon toasted cumin seeds, ground
1 teaspoon kosher salt
If you are using dry chile guajillo and ancho, toast them in a dry pan. Discard the seeds and grind in a spice grinder.
Place 2 teaspoons guajillo, 1 teaspoon ancho, chipotle, oregano, cumin seeds and salt in a bowl. Stir together. Place in a glass jar and store in a cool place.
Makes about ¼ cup
GARLIC YOGURT SAUCE
7 ounces Greek yogurt
1 small clove garlic, minced
2 tablespoons lime juice
1 teaspoon finely grated lime zest
1/2 cup diced cucumber
In a bowl, stir the yogurt, garlic, lime juice, lime zest and cucumber together. Season with salt.
1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
2 tablespoons Garam Masala (recipe follows)
1 lemon, zested and juice of half the lemon
2 tablespoons chopped cilantro
2 cloves garlic, minced
1 tablespoon freshly grated ginger
2 teaspoons salt
½ teaspoon. freshly ground black pepper
2 tablespoons oil
4 metal or bamboo skewers
Yogurt Sauce (see recipe)