By Lindsey Baruch @lindseyeats
In a large bowl, combine the cubed chicken breast with yogurt, minced garlic, minced ginger, cumin, paprika, cayenne, turmeric, salt, pepper, lemon zest, juice, and olive oil. Mix until completely combined with the chicken. Cover and transfer to the fridge to marinate for at least 30 minutes and up to overnight.
If you are using wooden skewers, soak them in warm water for 30 minutes to prevent burning. Then thread the marinated chicken onto the skewers.
Preheat a grill or grill pan over medium-high heat. Grill the chicken skewers for 15 to 20 minutes, turning occasionally, until the chicken is cooked through and charred on the edges. Toward the last minute or so, add on your lemon halves to char.
While the chicken cooks, in a bowl, combine parsley, mint, chives, dill, salt, and pepper and toss to combine. Before serving, top with lemon zest.
Plate the skewers alongside the herb salad on a platter. Serve with the charred lemon halves and a dollop of yogurt tossed with salt and pepper on the side for dipping.
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