Tandoori Chicken and Orzo Skewers

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
• 3/4 cup plain whole-milk yogurt
• 2 tablespoons tandoori masala spice blend
• 1 tablespoon lemon juice
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1 red bell pepper, cut into 1 1/2-inch pieces
• 1 red onion, cut into 1 1/2-inch pieces
• 1 1/2 cups orzo pasta
• 2 tablespoons unsalted butter
• 2 tablespoons lemon juice
• 1/4 cup fresh cilantro, chopped
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 wooden or metal skewers

Method

1. 1

   In a large bowl, whisk together the yogurt, tandoori masala, lemon juice, oil, garlic, ginger, salt, and cayenne.

2. 2

   Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate at least 3 hours, or overnight for deeper flavor.

3. 3

   If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

   20:00 · Soak skewers
4. 4

   Thread the marinated chicken onto the skewers, alternating with pieces of red bell pepper and red onion.

5. 5

   Preheat a grill or grill pan to medium-high heat, about 450°F.

6. 6

   Grill the skewers, turning every few minutes, until the chicken is charred in spots and cooked through, 12 to 15 minutes.

   12:00 · Grill skewers
7. 7

   Meanwhile, bring a 6-quart saucepan of salted water to a boil and cook the orzo according to package directions until al dente, about 9 minutes.

   9:00 · Boil orzo
8. 8

   Drain the orzo and return it to the pot. Stir in the butter, lemon juice, cilantro, salt, and black pepper until the butter melts and coats the orzo.

9. 9

   Divide the lemon orzo among plates and top each with two chicken skewers. Serve warm.