In a food processor, combine the yogurt, black pepper, salt, honey, garlic, lemon juice and zest, and basil. Puree until smooth (there will be some large pieces of basil, that is fine) then add the olive oil and mix just until combined. Taste for additional seasoning and set aside.
In a large bowl with a lid or a Ziploc bag, combine the yogurt and the chicken and let marinate for 24 hours.
Before cooking, heat the grill to medium-high. Transfer the chicken to the skewers (about 5-6 metal skewers), making sure to not pack the meat together too tightly on the skewer (this will cause uneven cooking). Grease the grates of the grill well with an oiled rag, then grill the kebabs until fully cooked and lightly charred—4-5 minutes per side.
Alternative ways to cook meat if you don’t have a grill: use a cast iron skillet to cook the meat. Heat the pan on the stovetop to medium-high. Once hot (and likely smoking a little, add some neutral oil, then place the skewers on top and cook, about 4-5 minutes per side, until fork tender with an internal temperature of at least 165 degrees F.
You can also place the skewers across a walled cast iron skillet so that the meat is not touching the bottom (the skewers will be suspended over the pan rather than touching the bottom). Rotate the skewers as needed until fully cooked.
A third option is broiling the meat on a wire rack directly under the broiler until lightly charred and cooked through—the meat can be on skewers or not.
Serve with basmati rice and garnish with a generous amount of mint.
Notes
NOTES:
Letting the chicken marinate overnight is key to getting the best texture and flavor from this recipe—however, be careful not to let it sit too long (up to two days) because the acid in the marinade will begin to cook the chicken and change the texture.Chicken thighs can also be used instead of chicken breasts. Thighs, because they have more fat, won’t dry out as easily as chicken breasts, making them a great alternative if you’re concerned about undercooking the meat.