- 2 ½ pounds boneless, skinless chicken thighs, cut into kebob size pieces
- 2 teaspoons kosher salt
- 8 scallions, trimmed
- 6 pita bread
- 2 ½ cups full-fat Greek yogurt
- ¼ cup fresh lime juice (from 2 limes)
- 1 tablespoon extra-virgin olive oil
- 2 ½ teaspoons kosher salt
- 1 garlic clove, crushed
- 1 (2-inch) piece fresh ginger, peeled and finely grated
- 2 teaspoons roasted cumin seeds, bruised using a mortar and pestle
- ¼ cup unsalted butter (1/2 stick)
- ¼ teaspoon kosher salt
- 2 tablespoons fresh lime juice (from 1 lime), plus 4 lime wedges for serving
- ¼ cup chopped fresh tarragon, mint or both, plus more torn herbs for serving
Rub chicken with salt and set aside.
Combine the yogurt, lime juice, olive oil, salt and garlic. Reserve and refrigerate 1 cup marinade for serving. Put remaining marinade into a large resealable plastic bag and add the ginger, cumin and chicken; refrigerate for 1 hour, or up to 48 hours.
Remove the chicken from the refrigerator 1 hour before you plan to grill. Put chicken on skewers. Heat the grill to high.
Melt the the butter and salt. Add the lime juice and chopped herbs; keep warm but do not boil.
Grill the chicken. Flip when the chicken releases easily and looks nicely charred in places, about 3-5 minutes.
Baste the chicken with the herb butter and arrange the scallions in a single layer on the cooler edges of the grill. Let the chicken cook on the second side until firm and cooked through and turn the scallions occasionally until grill-marked and tender, about 8 minutes.
Grill the pitas until marked, about 1 minute, turning halfway through. Lay them on the serving platter and place the scallions and chicken on top. Drizzle the bread, scallions and chicken with any remaining warm herb butter. Dollop chicken with reserved marinade, squeeze with lime and top with extra tarragon or mint.