YOGURT MARINATED CHICKEN KEBABS
Lemony yogurt marinated chicken kebabs are a quintessential summertime grilling dish.
Provided by Katie Workman
Categories Appetizer Main Course
Time 1h45m
Number Of Ingredients 14
Steps:
- Cut one lemon in half, and each half into 6 wedges. Then cut the wedges crosswise so that you have 24 small pieces of lemon. Pick out any pits. Zest the other lemon and squeeze and strain the juice; you should have about 1 1/2 tablespoons juice.
- In a medium-sized bowl, combine the yogurt, shallots, salt and pepper, and the lemon zest and juice. Transfer half the marinade into another medium-sized bowl. Add the oregano and cumin to one half of the marinade and stir to combine.
- Place half of the chicken cubes into each of the bowls. Stir to coat the chicken well. Cover and marinate in the fridge for one hour.
- Meanwhile, soak 6 12-inch wooden skewers in water to cover for at least 30 minutes, to prevent them from burning on the grill.
- Skewer the more seasoned chicken, alternating two pieces of chicken with one piece of lemon, using 6 pieces of chicken and 3 pieces of lemon total on each skewer, using 3 of the 6 skewers. Skewer the plainly marinated chicken on the remaining skewers, adding the lemon wedges in the same fashion if desired, or skipping the lemon if you feel like that will be too much citrus for the kids.
- Preheat the grill to medium (see Note below). Grill the kebabs for 4 minutes, covered, until browned on the bottom, then turn, and grill, covered, for about 4 minutes more for breasts, 6 more minutes for thighs. Cut into a piece to see if it is cooked thoroughly. Serve with the optional Tzatziki (below), and couscous, rice or orzo, if desired. You can eat the lemons, which caramelize during cooking, or not, as you like.
- To make the tzatziki, put the grated cucumber in a colander and sprinkle with a generous teaspoon of coarse or kosher salt. Let sit for 15 minutes, then rinse the cucumber with cold water and squeeze it as dry as possible using your hands.
- Put the grated cucumber in a bowl, Add the yogurt and stir to blend. Add the garlic, mint, olive oil, and vinegar and mix well. Cover with plastic wrap and refrigerate until needed.
Nutrition Facts : Calories 324 kcal, Carbohydrate 15 g, Protein 50 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 115 mg, Sodium 827 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
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
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.
YOGURTY MARINATED CHICKEN SKEWERS
Steps:
- If using wooden skewers, soak them in water for 30 minutes.
- Thread the chicken, red onion, zucchini and bell pepper on the skewers, alternating and pushing the pieces close together to fill the skewers tightly. Put the skewers in a baking dish or other nonreactive container that will fit them in one layer. Sprinkle all over with 1 teaspoon of the salt.
- Combine the yogurt, lemon juice, parsley, mint, honey, cumin, cayenne, garlic and remaining 1 teaspoon salt in a medium bowl and whisk until smooth. Whisk in the olive oil. Pour all but about 1 cup of the marinade over the skewers and turn to coat them well. Cover and refrigerate the skewers and reserved marinade for at least 1 hour and up to 6 hours. Remove from the refrigerator 20 minutes before grilling to return to room temperature.
- Preheat an outdoor grill or a 2-burner grill pan to medium heat and brush with olive oil.
- Remove the skewers from the marinade and brush off the excess. Grill, turning occasionally to evenly char all sides, about 10 to 12 minutes. Serve the skewers with the reserved marinade as a dipping sauce.
YOGURT-MARINATED CHICKEN SKEWERS
Provided by Molly Yeh
Time 3h35m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- For the ras al hanout: Add the cumin, cardamom, cinnamon, paprika, nutmeg, cayenne, cloves, allspice, coriander, pepper and turmeric to a jar with a lid. Cover and shake to combine. Measure out 1 tablespoon for the chicken and put in a large bowl. Store the remaining spice for up to 3 months in the jar and use as desired.
- For the chicken: In the bowl with the ras al hanout, add the yogurt, mint, oil, salt, sugar, harissa, garlic, finely chopped onion, juice from half of the lemon and about 12 turns of pepper (about 1/2 teaspoon) and mix to combine. Fold in the chicken to evenly coat, then cover and let marinate in the refrigerator for at least 3 hours and up to overnight.
- Soak 8 wooden skewers in water for at least 30 minutes.
- Thread the chicken pieces on the skewers, adding the bell pepper and onion pieces in between the meat.
- Heat a grill or grill pan over medium-high heat. Cook the skewers, turning them occasionally, until they're deeply browned on all sides and cooked through, about 7 minutes per side. Squeeze with the juice from the remaining lemon half before serving.
MARINATED GREEK CHICKEN KABOBS
This is a chicken kabob recipe that I would love to share! Plan to marinate for 3 hours. Serve with Greek rice!
Provided by katplusgoll
Categories World Cuisine Recipes European Greek
Time 3h45m
Yield 4
Number Of Ingredients 11
Steps:
- In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
- Preheat an outdoor grill for high heat.
- Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
- Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 243.2 calories, Carbohydrate 12.3 g, Cholesterol 84.5 mg, Fat 7.5 g, Fiber 1.8 g, Protein 31 g, SaturatedFat 4 g, Sodium 631.5 mg, Sugar 8.4 g
More about "yogurt marinated chicken kebabs recipes"
GREEK YOGURT MARINATED CHICKEN KABOB RECIPE - GREEK …
From mysweetgreek.com
YOGURT-MARINATED CHICKEN KEBABS - WOMAN'S DAY
From womansday.com
YOGURT-MARINATED CHICKEN KEBABS WITH ALEPPO PEPPER
From bonappetit.com
YOGURT MARINATED GRILLED CHICKEN KEBABS - STREET …
From streetsmartnutrition.com
15 YOGURT-MARINATED CHICKEN RECIPES
From allrecipes.com
YOGURT-MARINATED CHICKEN KEBABS WITH ALEPPO PEPPER RECIPE
From seriouseats.com
YOGURT MARINADED CHICKEN RECIPE. | EDIBLE GREEN MOUNTAINS
From ediblevermont.ediblecommunities.com
SUPER EASY YOGURT MARINATED GREEK CHICKEN KEBABS
From thefeastlocal.com
YOGURT-MARINATED CHICKEN KABOBS - KRAZY KITCHEN MOM
From krazykitchenmom.com
YOGURT-MARINATED CHICKEN KEBABS & ISRAELI COUSCOUS RECIPE
From myrecipes.com
SMOKY AND SPICY YOGURT MARINATED CHICKEN KEBABS - MEATWAVE
From meatwave.com
YOGURT MARINATED FAJITA LIME CHICKEN KEBOBS | RECIPE CART
From getrecipecart.com
YOGURT-MARINATED CHICKEN KABOBS - ITS THYME 2 COOK
From itsthyme2cook.com
BEST YOGURT-MARINATED CHICKEN KEBABS RECIPES - FOOD …
From foodnetwork.ca
SHISH KEBAB RECIPE - NYT COOKING
From cooking.nytimes.com
SMOKY AND SPICY YOGURT MARINATED CHICKEN KEBABS …
From seriouseats.com
TOP 48 MARINATE CHICKEN IN YOGURT RECIPE RECIPES
From hercules.dixiesewing.com
YOGURT MARINATED CHICKEN KEBABS RECIPE - RECIPES.NET
From recipes.net
SAFFRON YOGURT CHICKEN KEBABS YOGURT CHICKEN POULTRY RECIPES
From xxphotoz.com
YOGURT CHICKEN MARINADE KEBABS RECIPE - FIT MEN COOK
From fitmencook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search