Zesty Chicken Skewers With Yogurt Dip Recipe By Tasty Recipes

ZESTY CHICKEN SKEWERS WITH YOGURT DIP RECIPE BY TASTY

Steps:

• Make the chicken: In a large bowl, combine the yogurt, garlic, thyme leaves, Zesty spice blend, lemon zest and juice, olive oil, salt, and pepper. Whisk well.
• Add the cubed chicken to the marinade and stir well to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to 2 hours.
• While the chicken marinates, make the yogurt dip: In a medium bowl, mix together the yogurt, Zesty spice blend, lemon zest and juice, olive oil, basil, salt, and pepper. Set aside.
• Once chicken has marinated, thread 2-3 pieces of chicken lengthwise onto a wooden skewer. Leave at least 1 inch (2 ½ cm) of space at the bottom of each skewer so you can maneuver them while cooking. Repeat with the remaining chicken.
• Heat a grill pan over medium-high heat. Brush a few teaspoons of vegetable oil on the pan. Season the chicken skewers with salt and pepper and add a few at a time to the grill pan, ensuring the skewers are laid perpendicular to the grill lines. Grill until the chicken is cooked through, 2-3 minutes per side. Set the cooked skewers on a plate or tray while you cook the rest.
• Arrange the skewers on platter and serve with the yogurt dipping sauce.
• Enjoy!

GLAZED CHICKEN SKEWERS RECIPE BY TASTY

Steps:

• Skewer 3-4 pieces of chicken and green onions in an alternating pattern on a bamboo skewer. Repeat with remaining chicken & onions.
• Heat oil in a pan over medium-high heat.
• Sear 3-4 skewers at a time and flip when the undersides are golden brown.
• In a medium pot, combine all ingredients for glaze and bring to a boil until the bubbles start to become sticky and glossy.
• Brush the glaze on the skewers evenly and cook for about 4 more minutes, flipping every minute and glazing occasionally.
• Cool, then serve with additional green onions on top!
• Enjoy!

YOGURT-MARINATED CHICKEN SKEWERS

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.

SPICY LEMON CHICKEN KABOBS

Steps:

• In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours., Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes., Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.

GREEK-STYLE CHICKEN SKEWERS

Steps:

• In a large bowl, combine all ingredients, tossing lightly. Cover and refrigerate for 10 minutes or up to 8 hours., Remove chicken from marinade; discard marinade. Thread chicken onto 8 metal or soaked wooden skewers. , Place chicken on greased grill rack. Grill, covered, over medium heat or broil 4 in. from the heat 5-7 minutes or until chicken is no longer pink, turning once.