Yogurt Marinated Chicken Kebabs Recipes

YOGURT MARINATED CHICKEN KEBABS

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.

YOGURT MARINATED CHICKEN KEBABS

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.

YOGURT-MARINATED CHICKEN KEBABS

Steps:

• Remove skin and discard. Cut chicken into 2- by 2-inch (5- by 5-centimetre) pieces and place in a wide shallow bowl. (In the Subcontinent, where the chickens tend to be free-range and well exercised, the chicken pieces are beaten with the flat of a knife to soften them.)
• Mix up the marinade in a small bowl, whisking the garlic, greens, pepper, salt, and oil into the yogurt. Pour over the chicken and stir. Set aside in a cool place, covered, to marinate for 1 to 2 hours, whatever is most convenient. Turn pieces after 30 minutes.
• Preheat a gas or charcoal grill, or the broiler in your oven. Slide chicken pieces onto metal skewers; do not crowd them together. (If you are grilling but don't have skewers, place chicken pieces on a lightly oiled metal mesh rack.) To grill: Place skewers (or metal rack) on a rack about 5 to 6 inches above the coals or flame. To broil: Place skewers (or chicken pieces) on the lightly oiled rack of a roasting pan. Place the pan about 5 to 7 inches (15 to 18 centimetres) below the broiler element and leave the oven door propped open.
• The chicken will need eight to ten minutes on each side; turn skewers or chicken pieces over partway and baste them occasionally with a little marinade. Cook until cooked right through.
• Serve on skewers, or else slide off and serve chicken pieces mounded on a platter. Squeeze on a little lime or lemon juice just before serving.

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.

YOGURT-MARINATED CHICKEN KEBABS

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.

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.

CHICKEN YOGURT KEBAB (KABAB)

Steps:

• In a bowl, mix all the ingredients together. Cover and leave in fridge for 6 hours or overnight.
• If you are using wooden skewers, place them in warm water for 10 minutes so they won't burn while grilling.
• Thread the chicken cubes in the skewer, 4 or 5 cube for each skewer.
• Grill the chicken for 5 - 6 minutes on each side.
• Serve with rice or pita bread

SAFFRON-YOGURT CHICKEN KEBABS

Steps:

• In a medium bowl, whisk to combine yogurt, oil, lemon zest and juice, thyme, garlic, saffron, paprika, turmeric, cayenne, 2 teaspoons salt, and 1/4 teaspoon pepper.
• Add chicken to yogurt marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
• Preheat grill or grill pan to medium-high. Thread chicken onto six 10-inch skewers and season with salt and pepper. Grill chicken until cooked through, about 6 to 8 minutes per side. Drizzle with oil and serve with lemon wedges.

MARINATED GREEK CHICKEN KABOBS

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.

YOGURT-MARINATED CHICKEN KEBABS WITH ALEPPO PEPPER

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.

MARINATED CHICKEN KEBABS WITH LEMON PEPPER YOGURT SAUCE

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.