Chicken Thigh Kebabs with Chile-Yogurt Sauce

Ingredients

• ½ cup extra-virgin olive oil (plus 1 tablespoon)

• 2 tablespoons sweet paprika

• 8 boneless, skin-on chicken thighs (1 3/4 pounds trimmed of excess fat and each thigh cut into 3 pieces)

• 1 cup plain Greek yogurt

• 1 tablespoon lemon juice (freshly squeezed)

• ½ teaspoon cayenne

• ¼ teaspoon crushed red pepper

• Kosher salt

• Pepper

• Lemon wedges (for serving)

Directions
Step 1
In a large bowl, whisk 1/2 cup of the olive oil with the paprika. Add the chicken and toss to coat; let stand at room temperature for 15 minutes.

Step 2
Meanwhile, in a small bowl, mix the yogurt, lemon juice, cayenne, crushed red pepper and the remaining 1 tablespoon of olive oil. Season with salt and black pepper and mix well.

Step 3
Light a grill. Season the chicken with salt and black pepper and thread 3 pieces onto each of 8 skewers. Oil the grate and grill the chicken over moderate heat, turning occasionally, until golden brown and cooked through, about 10 minutes. Transfer the skewers to a serving platter and serve with the yogurt sauce and lemon wedges.

Make Ahead
The yogurt sauce can be refrigerated overnight.