Recently, I demonstrated how to make this dish for a promotional shoot on cooking with herbs for a grocery store and was reminded of how good it is. Best when prepared ahead, it’s a recipe seemingly made for these early spring days when you want to make the most of the day, but still end it with a fresh and satisfying meal. The fact that you can do so much ahead also makes it a smart choice for company.
If you’ve never used yogurt as a marinade, you might find the concept strange, but it is the perfect remedy to the common complaint of dry chicken kebabs. The yogurt helps keep the meat moist even if it spends a little too much time on the grill. The lemon juice adds brightness and the rosemary, with its characteristic aroma, roots the dish firmly in the Mediterranean.
See the full story and Nikki’s recipe in FOOD & DINING»