Spicy Yogurt Marinated Chicken Skewers Food

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.

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.

SPICY YOGURT-MARINATED CHICKEN SKEWERS

Steps:

• Whisk all the ingredients except the chicken together to combine thoroughly. Add to the cubed chicken in a ziploc bag, seal, and knead the bag to coat the pieces of chicken. Refrigerate 8 hours.
• To cook, remove the chicken pieces from the marinade and thread them onto soaked skewers. Cook the skewers on a grill pan, grill, or under a broiler on medium-high heat until browned and grill-marked, about 4 to 5 minutes each side, cooking in batches if necessary.
• Before serving, sprinkle with more salt, some minced chives, and serve with extra lemon wedges.

CHICKEN TIKKA SKEWERS

Steps:

• Put 8 wooden skewers in a bowl of water to soak. Mix the yogurt and curry paste together in a bowl, then add the chicken (if you have time, marinate for an hr or so). In a large bowl, toss together the cucumber, red onion, coriander and lemon juice. Chill until ready to serve.
• Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.
• Stir the lettuce or pea shoots into the salad, then divide between 4 plates. Top each serving with 2 chicken tikka skewers and serve with the warm chapatis.

SPICY YOGHURT CHICKEN

Steps:

• Place chicken in shallow dish.
• Mix yoghurt, garlic, cumin, coriander and chilli together and pour over chicken.
• Coat well.
• Cover and leave to marinate in refrigerator for at least 1 hour.
• Remove excess yoghurt mix from chicken.
• Arrange drumsticks on foil line baking tray and bake in moderate oven 200deg C for 35- 40 minutes or until tender and cooked.
• Place remaining yoghurt mix into saucepan.
• Blend in cornflour and sugar.
• Bring to boil, stirring.
• Reduce heat and simmer for 2 minutes.
• Drizzle sauce over chicken.

SPICY CHICKEN SKEWERS

Steps:

• 1. Soak skewers in water for 30 minutes.
• 2. While soaking skewers, combine crumbs, chili powder, black pepper, salt, and red pepper in a shallow dish.
• 3. Cut chicken into strips, thread onto skewers. Brush chicken with melted butter or margarine. Roll in crumb mixture.
• 4. Place chicken skewers in a single layer on a lightly greased baking sheet. Bake in a 400 degree oven for 8 to 10 minutes or until tender and no longer pink, turning once.
• 5. While chicken is baking, stir together sour cream and cilantro in small bowl. Serve alongside chicken.

SPICY YOGURT CHICKEN

Steps:

• With a sharp knife, make a few slashes in each drumstick. Mix the remaining ingredients in a bowl, season to taste. Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 mins.
• Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.