Grilled Chicken Skewers with Tarragon and Yogurt

cooking.nytimes.com

Jon Hardy

subheading: FOR GRILLING:

2 ½ pounds boneless, skinless chicken thighs

2 teaspoons kosher salt

8 scallions, trimmed

6 pita breads

subheading: FOR THE MARINADE:

2 ½ cups full-fat Greek yogurt

¼ cup fresh lime juice (from 2 limes)

1 tablespoon extra-virgin olive oil

2 ½ teaspoons kosher salt

1 garlic clove, crushed

1 (2-inch) piece fresh ginger, peeled and finely grated

2 teaspoons roasted cumin seeds, bruised using a mortar and pestle

subheading: FOR THE HERB-BUTTER BASTE:

¼ cup unsalted butter (½ stick)

¼ teaspoon kosher salt

2 tablespoons fresh lime juice (from 1 lime), plus 4 lime wedges for serving

¼ cup chopped fresh tarragon, mint or both, plus more torn herbs for serving

Directions at cooking.nytimes.com

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