Marinated Chicken Kebabs With Lemon Pepper Yogurt Sauce Food

YOGURT-MARINATED CHICKEN SKEWERS

Yogurt-Marinated Chicken Skewers image

Provided by Molly Yeh

Time 3h35m

Yield 2 to 4 servings

Number Of Ingredients 23

Ingredients

1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon ground nutmeg
1 teaspoon cayenne
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1 1/2 cups plain whole-milk yogurt
3/4 cup fresh mint leaves, finely chopped
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
1 tablespoon sugar
1 tablespoon harissa
4 cloves garlic, smashed
1 red onion, half finely chopped, half cut into 1- to 2-inch pieces
1 lemon, halved
Freshly ground black pepper
2 pounds boneless, skinless chicken breasts, cut into 1- to 2-inch cubes
1 bell pepper, cut into 1- to 2-inch pieces

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

Yogurt Marinated Chicken Kebabs image

Juicy and tender yogurt marinated chicken kebabs with garlic, spices, lemon, and cilantro.

Provided by Katya

Categories Main

Time 30m

Number Of Ingredients 12

Ingredients

1 cup whole milk Greek yogurt
4 garlic cloves, minced or grated with microplane
1 tsp. paprika
1 tsp. ground cumin
1/2 cup yellow onion, grated with a box-grater
Zest from 1 lemon
2 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1/2 cup chopped cilantro
2 tsp. kosher salt
1/2 tsp. black pepper
2 lbs. boneless, skinless, chicken thighs, cut into 2-inch chunks

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

MARVELOUS MIDDLE-EASTERN MARINATED YOGURT LEMON CHICKEN

Marvelous Middle-Eastern Marinated Yogurt Lemon Chicken image

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

Ingredients

1/2 cup plain yogurt
2 teaspoons lemon zest
2 tablespoons lemon juice
1 garlic clove, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
2 lbs boneless skinless chicken

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!

MARINADE FOR CHICKEN KABOBS

Marinade for Chicken Kabobs image

This is a great marinade for kabobs, do not marinade the chicken for more than 5 hours or the lemon juice will start to cook the chicken. This recipe may be doubled to 10-12 breasts but prepare two separate marinades in two separate bowls, do not combine the doubled marinade into one bowl. Feel free to thread on you favorite veggies such as mushrooms, cherry tomatoes or whatever you desire! If you prefer a sweeter glaze then increase the honey by a couple tablespoons.

Provided by Kittencalrecipezazz

Categories Chicken

Time 5h20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup vegetable oil
1/2 cup low sodium soy sauce
1/3 cup honey (can use more) or 1/3 cup light corn syrup (can use more)
1/4 cup lemon juice
3 large garlic cloves (sliced into thirds, or use 1/2 teaspoon garlic powder or to taste)
1/2 teaspoon black pepper
1 pinch cayenne pepper (optional) or 1 pinch cayenne pepper, to taste (optional)
6 large boneless skinless chicken breasts (cut into 1-inch cubes)

Steps:

In a bowl mix together the oil with soy sauce, honey, lemon juice, garlic slices, black pepper and cayenne.
Place the chicken cubes in the bowl and toss to coat with the marinade.
Cover and chill for 4 hours.
Remove the chicken from the marinade.
Pour marinade into a saucepan then remove the garlic slices and discard; boil for 10 minutes over medium-low heat (start timing the 10 minutes after boiling starts).
Thread the chicken onto wooden skewers that have been soaked in cold water for 30 minutes.
Place the skewers on a grill and cook for 18-20 minutes or until the chicken is cooked through, basting with cooked marinade during the last 10-12 minutes of cooking.
Delicious!

CHICKEN KEBABS

Chicken kebabs image

Make these simple chicken kebabs for a hearty family meal with plenty of flavour. The spiced marinade is deliciously sticky and adds warmth

Provided by Good Food team

Categories Dinner, Main course

Time 35m

Number Of Ingredients 13

Ingredients

4 skinless chicken breasts , cut into bitesize chunks
2 red peppers , cut into chunks
1 red onion , cut into chunks
4 flatbread or pittas
chilli sauce and shredded lettuce to serve
1 tsp turmeric
1 tbsp mild or hot curry powder
2 tsp smoked paprika
1 tbsp tomato purée
150g natural yogurt , plus more to serve
1 tbsp vegetable oil , plus a little for brushing
1 garlic clove , crushed
2 tbsp lemon juice , plus wedges to serve

Steps:

Mix the marinade ingredients with some seasoning. Add the chunks of chicken, mix well, cover and chill. Leave to marinate for at least 2 hours or overnight.
Soak 12 bamboo skewers in cold water - this will prevent them burning when cooking (or use metal skewers). Thread the marinated chicken onto the skewers (discard any remaining marinade), alternating with pieces of pepper and onion. Brush the skewers lightly with oil and season.
Heat the grill to high. Grill the kebabs for 15 minutes, turning every few minutes, until golden and lightly charred. The veg should be tender, and the chicken cooked through, so it easily slides off the skewers.
Warm the flatbreads in a griddle pan or dry frying pan on a medium heat until golden and toasted. Serve with the kebabs, lettuce, chilli sauce, extra yogurt and squeeze over some lemon just before eating.

Nutrition Facts : Calories 459 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 43 grams protein, Sodium 1.02 milligram of sodium