YOGURT MARINATED CHICKEN KEBABS
Juicy and tender yogurt marinated chicken kebabs with garlic, spices, lemon, and cilantro.
Provided by Katya
Categories Main
Time 30m
Number Of Ingredients 12
Steps:
- In a large bowl, combine the ingredients for the marinade: yogurt, garlic, paprika, cumin, onion, lemon zest and juice, olive oil, cilantro, salt, and pepper.
- Add the chicken to the marinade and stir to coat evenly. Cover and refrigerate for at least 2 hours up to overnight.
- Preheat the grill to medium-high heat. Grease the grill grates thoroughly as the yogurt marinade makes the chicken stick to the grates.
- Thread the chicken onto skewers and grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. If necessary, use a metal BBQ spatula to scrape underneath the kabobs to release prior to turning.
- Serve immediately. You can keep the chicken on the skewers or feel free to take it off.
Nutrition Facts : Calories 282 calories, Sugar 2.7 g, Sodium 576 mg, Fat 13.4 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 4.8 g, Fiber 0.6 g, Protein 34.5 g, Cholesterol 148.2 mg
YOGURT-MARINATED CHICKEN KEBABS
Grilled Yogurt-Marinated Chicken Kebabs, a fantastic summer recipe that is light, healthy, and delicious. Serve it with rice and a nice crunchy salad, and you have a great lunch or dinner. It's so easy to make, but it's big on flavours. A must-try recipe for the BBQ season. The chicken kebabs are juicy and tender on the inside, and have a nice grilling colour on the outside. The yogurt keeps the chicken flavoured and absolutely yummy.
Provided by Daniela Apostol
Categories Lunch
Time 1h20m
Number Of Ingredients 6
Steps:
- To make the marinade, combine the yogurt with lemon juice, minced garlic, black pepper and herbs.
- Cut the chicken breasts into chunks, and add them to the marinade, mixing well to coat.
- Cover the bowl in clingfilm, and leave to marinade for at least one hour.
- Soak 4 skewers in cold water for at least 30 minutes, then tread the chicken pieces.
- Grill for about 15 minutes or until the chicken is cooked through.
Nutrition Facts : Calories 243 kcal, Carbohydrate 4 g, Protein 44 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 112 mg, Sodium 224 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
MARINATED CHICKEN KEBABS WITH LEMON PEPPER YOGURT SAUCE
Provided by Katie Brown
Categories Chicken Marinate New Year's Eve Lemon Grill/Barbecue
Yield Serves 10 (makes 20 kebabs)
Number Of Ingredients 19
Steps:
- 1. For the kebabs: in a plastic bag or airtight container, combine olive oil, lemon juice, garlic, rosemary, and thyme. Add chicken, toss well to coat evenly, and refrigerate overnight.
- 2. For the sauce, combine all ingredients in a mixing bowl and refrigerate at least 2 hours.
- 3. Remove chicken pieces from marinade and season well with salt and pepper. Grill chicken for 5 minutes on each side, until golden brown and juices of chicken run clear when pricked with the end of the skewer. Thread 3 pieces of chicken onto each skewer. Serve with Lemon-Pepper Yogurt Sauce.
MARVELOUS MIDDLE-EASTERN MARINATED YOGURT LEMON CHICKEN
A tangy rich tenderizing marinade recipe for grilled, sauteed or baked chicken. I adapted it from a Lebanese restaurant's marinated kabobs. You will receive many many compliments!
Provided by ChandraSoleil
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the yogurt with the seasonings place in a plastic bag with the chicken. Marinate for 2 hours to overnight.
- Pound chicken in the bag with the marinade to 1/2 thick and grill, saute, skewer or bake until lightly browned and cooked through.
- Serve with rice or pasta and salad and enjoy!
YOGURT-MARINATED CHICKEN KEBABS WITH ALEPPO PEPPER
Provided by Steven Raichlen
Categories Chicken Garlic Yogurt Low Cal Backyard BBQ Ramadan Dinner Lunch Summer Grill Grill/Barbecue Healthy Chile Pepper Bon Appétit
Number Of Ingredients 12
Steps:
- If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
- Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.
- *A slightly sweet Syrian pepper with a moderate heat level; available at some specialty foods stores and from wholespice.com.
- **A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
- Ingredient tip:
- Aleppo pepper is sold finely ground or crushed into small flakes; either one will work well in this recipe.
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