Active Time

　　1 hour

　　Total Time

　　1 hour plus marinating time

　　These chicken boti kebabs are infused with spices, flavored with ginger and garlic, and marinated in yogurt to keep them moist and juicy. Though these are traditionally served with naan in Pakistan, I like to serve them in a brioche hot dog bun; pick all your fixings and tuck into the perfect bite. The beauty of these kebabs is that you can also eat them on top of your favorite crisp summer greens, such as Little Gem or romaine. Drizzle with a bit of hari chutney and add a dollop of herbed sour cream for an easy weeknight meal. Bonus: The marinated raw chicken freezes well up to 1 month, so you can save them for the next time you want to pull something homemade out of the freezer. Don’t worry if you don’t have a grill—you can char these kebabs under a broiler, too. 

　　

Ingredients

4 servings

　　

Chicken

4 garlic cloves

　　1 (2" piece) ginger, peeled

　　3 Tbsp. whole-milk plain Greek yogurt

　　2 Tbsp. vegetable oil

　　2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

　　1 tsp. ground coriander

　　½ tsp. cayenne pepper

　　½ tsp. ground cumin

　　1½ lb. skinless, boneless chicken breasts, cut into 1" pieces

　　

Sumac onions

1 small red onion, halved, thinly sliced

　　1 Tbsp. sumac

　　2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

　　

Hari chutney and assembly

Juice of 1 lime

　　1 green or red Thai chile, seeds removed if desired

　　1 garlic clove

　　½ cup coarsely chopped cilantro

　　½ cup coarsely chopped mint

　　½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

　　1 cup sour cream

　　Vegetable oil (for grill)

　　4–6 brioche hot dog buns, split

　　1 English hothouse cucumber, halved lengthwise, thinly sliced on a diagonal

　　

Special equipment:

Four to six 8" metal skewers or bamboo skewers, soaked 30 minutes

　　

Chicken

Step 1

Smash garlic with a mortar and pestle to make a paste (you should have 1 Tbsp.) and transfer to a medium bowl. Repeat process with ginger (you should also have 1 Tbsp. You can also finely chop and then smash the garlic and ginger with the side of a chef’s knife on a cutting board if you don’t have a mortar and pestle.) Add yogurt, oil, salt, coriander, cayenne, and cumin to bowl and whisk to combine. Add chicken and turn to coat. Cover and let sit at room temperature at least 30 minutes, or chill up to 4 hours.

　　

Sumac onions

Step 2

Toss red onion, sumac, and salt in a small bowl to coat; set aside.

　　

Hari chutney and assembly

Step 3

Purée lime juice, chile, garlic, cilantro, mint, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor or blender until smooth and pourable. If you prefer a thinner chutney, drizzle in 1–3 Tbsp. ice water a tablespoonful at a time, processing until you reach the desired consistency. Taste and season chutney with more salt if needed. Transfer to a small bowl.

　　

Step 4

Place sour cream in another small bowl and add 2 Tbsp. chutney; whisk to combine. Season herbed sour cream with salt. Cover both remaining chutney and herbed sour cream separately and chill until ready to serve.

　　

Step 5

Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, taking care not to pack it too tightly. Grill, turning once, until chicken is cooked through and charred in spots, 6–8 minutes. Transfer to a platter and slide chicken from skewers. (Alternatively, broil skewers on a foil-lined rimmed baking sheet, turning once, about 5 minutes per side.)

　　

Step 6

Spread reserved herbed sour cream on cut sides of buns. Stuff buns with chicken, cucumber slices, and reserved sumac onions and drizzle with chutney.

　　Do ahead: Hari chutney and herbed mayo can be made 1 day ahead. Cover and chill.