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Food & Wine (FWx): Jimmy Banno Jr.'s Chicken Thigh Kebabs with Chile-Yogurt Sauce

A couple nights ago, I attended the launch party for FOOD & WINE's  FWx brand.  It is for foodie and drink obsessed 25-35 year olds who want to stay informed and connected to the latest trends, places and talents. FWx even helps prepare you for a hangover. Unfortunately, we ALL get those sometimes....

The event featured eats from The Purple Pig and Do-Rite Donuts, and Mixologist Charles Joy of The Aviary  was offering up incredible cocktails all night long sans the hangover! I walked out, full and happy, with the September issue of Food & Wine in hand.  Later that evening, I treated myself to some peace and quiet and read the magazine cover to cover like I do the September issue of Vogue!  To my delight, the September issue featured quick and easy recipes by non other than The Purple Pig's Jimmy Bannos, Jr .  One recipe that jumped out at me (featured below), was the grilled chicken thigh kebabs with chile-yogurt sauce.  The recipe serves for 4, but to be honest, I inhaled more than half the thighs myself.  It's Friday and the weekends are filled with parties and tail-gates; I highly recommend serving up this sure to be crowd pleaser! 

Chorizo stuffed fried olive with garlic yogurt by Jimmy Bannos Jr.of the Purple Pig 

Pistachio Meyer Lemon Do-Rite Donut 

I walked out, full and happy, with the September issue of Food & Wine in hand. Later that evening, I read the magazine cover-to-cover as I treat all my food magazines like the September issue of Vogue. In this September issue, F&W featured quick and easy recipes by, one of Chicago's favorite, Chef Jimmy Bannos Jr. of The Purple Pig and his grilled chicken thigh kebabs with chile-yogurt sauce jumped out at me. The recipe serves for 4, but to be honest, I inhaled more than half the thighs myself.  As it's Friday and the weekends are  filled with parties and tail-gates, I highly recommend Chef Jimmy's recipe as it will be crowd pleaser! 

Chicken Thigh Kebabs with Chile-Lime Yogurt Sauce

adapted from Food & Wine Magazine September 2014 

ingredients 

1/2 cup plus 1 tablespoon extra-virgin olive oil 
2 Tablespoon sweet paprika
8 boneless, skin-on chicken thighs, trimmed of excess fat and each thigh cut into 3 pieces (I bought my chicken from a local butcher shop) 
1 cup plain Greek yogurt  
1 Tablespoon of fresh lemon juice
1/2 teaspoon of cayenne
1/3 teaspoon crushed red pepper
Kosher salt and fresh ground pepper
Lemon wedges, for serving

preparation

In a large bowl, which 1/2 cup of olive soil with the paprika. Add the chicken and toss to coat; let it stand at room temperature for about 15 minutes

Meanwhile,  in a small mixing bowl, mix the yogurt, fresh lemon juice, cayenne, crushed red pepper and the remaining 1 tablespoon of olive oil. Season with slat and black pepper and mix well. Note: the chile-yogurt sauce can we made ahead

Preheat the grill to medium-high heat. Season the chicken with kosher salt and fresh ground pepper and thread the pieces onto each skewers. I like to soak my wooden skewers before I use them, do you? Oil the grill grate and grill the chicken over medium heat, turning occasionally, until golden brown or for abut 10 minutes. I rotated the skewers every few minutes to get an even char. 

Transfer the skewers to a serving platter and serve with the chile-yogurt sauce and fresh lemon wedges. Enjoy! 

Grilled Fava Beans

Fava beans are now in-season at the farmer’s market.  They remind me of my father, as he is a fava bean addict.  He usually prefers them steamed, but this weekend for Father’s Day, I’ve decided to serve them up a new and fun way for him to enjoy… grilled.  That’s right, grilled fava beans!  The fat pods uphold perfectly on the grill, and one can simply pop the beans out of the pods straight into your mouth.  It is the perfect appetizer for a BBQ, especially for a great Father’s Day. 

ingredients

2 lbs of fava beans, rinsed

3 Tablespoons Extra Virgin Olive Oil

One lemon, halved

Sea Salt and Fresh ground pepper to taste

I served mine with some homemade chimichurri.

preparation

Preheat your grill to medium high heat. In a large bowl, toss the fava beans with olive oil and season to taste with salt and fresh ground pepper.  Make sure the fava beans are coated evenly.

Transfer the fava beans and lemon directly on the grates of the grill and cook, turning occasionally, about 5-6 minutes per side or until charred.  Remove from grill and put the fava beans on a serving dish. Squeeze the grilled lemon onto the fava beans.  They are now ready to dip in the chimichurri and pop the beans out of shells directly in your mouth.  Enjoy!