Buffalo Chicken Kabobs with Blue Cheese Dip

                                      

I got psyched when I daydreamed this recipe. Mostly because I like anything with the word 'buffalo' in the name. I'm super original that way.

But after making them, I got even more excited. They're almost like tandoori (super moist delicious Indian kabobs) but buffalo flavored. And spicy as an ant pile.

As for the sauce, I have no words. Hide your kids. Hide your wife. It's about to get crazy up in here.

I could make this recipe every day for the rest of my life, just swapping out different kinds of meat for the chicken. Salmon would be amazing. Beef would make me weep. And if the squirrels don't stop chewing on the side of my house they too might be bound for buffalo glory.

Buffalo Chicken Kabobs with Blue Cheese Dip

Kabob Marinade:
1 package boneless, skinless chicken breasts cut into 1 inch cubes
7 oz greek yogurt, either 2% or whole (not fat free)
1/4 cup Frank's Red Hot sauce, or your favorite brand hot sauce
1/2 teaspoon vegetable or canola oil
2 fat green onions (white and green parts), chopped
2 smashed garlic cloves, or 1/4 teaspoon garlic powder
zest of 1 small lime
3/4 teaspoon kosher salt (use less if using table salt!)
fresh ground black pepper
Wooden skewers (soak in water for 30 minutes before skewing/grilling)

Mix the marinade ingredients (yogurt through the black pepper) together until all blended and friendly in a medium bowl. Transfer to a large ziploc and add the chicken smushing around until all pieces are well coated. Refrigerate overnight, removing half an hour before threading onto skewers and grilling. THERE IS NO NEED TO SALT THE KABOBS BEFORE GRILLING AS THE MARINADE IS QUITE SALTY.

To grill, heat an outdoor grill to 375. Oil the grates so the kabobs won't stick (grease a folded paper towel with peanut or veg oil use tongs to swipe it along the grates.) Add the kabobs 'against the grain' from where the grates are positioned so no chicken falls through, and close the lid for 4 minutes. Try picking up to see if you have grill marks on the underside. If so, flip over and cook another 4-5 minutes until cooked through, if not cook another 1-2 minutes before checking again and flipping.

Remove and serve with dip, below.

Dip (would also make a killer dip for veg/crackers/etc:)
zest of a small lemon
1-2 green onions, sliced thin
1/3 cup light sour cream
1/4 cup light mayo
1/4 cup blue cheese or gorgonzola
salt, but only if needed after tasting and to taste

Mix altogether and store in the refrigerator until needed. Can be made the day before. Serve with the kabobs. Or as a dip for veg and crackers. Or fingers.