Yogurt Harissa Marinated Chicken Skewers

1 cup plain nonfat yogurt

2 lemons, 1 zested and juiced and 1 cut into wedges

2 teaspoons Garlic Paste

2 tablespoons finely chopped chives, plus more for serving

2 teaspoons Ailli Harissa

1 teaspoon ground cumin

¾ teaspoon Fine Trapani Sea Salt, divided

½ teaspoon freshly ground Black Tellicherry Peppercorns

1¼ pounds chicken breasts (about 2 medium or 3 small breasts), cut into 1-inch cubes

In a small bowl, whisk together the yogurt, lemon zest and juice, Garlic Paste, 2 tablespoons chives, Ailli Harissa, cumin, ½ teaspoon Trapani Sea Salt and the Tellicherry Pepper. Place the chicken cubes in a resealable plastic bag and add the yogurt mixture. Seal the bag and tilt to coat the chicken well. Refrigerate overnight. Soak 8 wooden skewers in a baking dish filled with water for 20 minutes (or use metal skewers). Remove the chicken from the marinade and wipe off excess marinade. Thread the chicken cubes onto the soaked skewers, about 5 cubes per skewer. Place a grill pan over medium-high heat. Once the pan is hot, after about 2 minutes, add half of the skewers and grill until browned and grill-marked, 4 to 5 minutes. Turn the skewers and cook on the other side until browned and cooked through, 4 to 5 minutes more. Repeat with the remaining skewers. Sprinkle with the remaining Trapani Salt and more chives. Serve with the lemon wedges.