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Four side-dish servings

1 pint cherry tomatoes, washed and stemmed

3 tablespoons olive oil

Salt and freshly ground pepper to taste

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½ cup yogurt

¼ cup golden raisins

3 cup roughly chopped fresh mint

3 teaspoons curry powder

1. Build a fire in your grill; when the flames have died down, all the coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the grill for about five seconds), you’re ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)

2. Meanwhile, toss the cherry tomatoes with the oil, sprinkle them generously with the salt and pepper and thread them onto skewers loosely enough so they are just touching. Prepare the remaining ingredients but keep them separate.

3. Put the tomato skewers on the grill directly over the coals and cook, rolling around a few times, just until they are slightly soft and a bit blistered, three to four minutes. Slide the tomatoes off the skewers into a large bowl. Add the yogurt, raisins, mint and curry powder one after another, toss, season to taste if needed and serve.

John Willoughby and Chris Schlesinger, The New York Times

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