Yogurt Marinated Chicken Skewers Food

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.

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.

GRILLED CHICKEN SKEWERS WITH TARRAGON AND YOGURT

Steps:

• Prepare the chicken: Cut each thigh in half against the grain. Rub with salt and set aside.
• Prepare the marinade: In a small bowl, mix the yogurt, lime juice, olive oil, salt and garlic. Reserve and refrigerate 1 cup marinade for serving. Put remaining marinade into a large resealable plastic bag and add the ginger, cumin and chicken; squelch around to coat thoroughly then refrigerate for 1 hour, or up to 48 hours.
• Remove the chicken from the refrigerator 1 hour before you plan to grill. If using wooden skewers, immerse them in water to soak for 15 minutes. Alternatively, use metal skewers or none at all.
• Prepare the grill: Clean the grate thoroughly and build a hot fire. The skewers will cook over intense, direct heat. The coals are ready when they glow red and the grate hisses when you drop water on it.
• Thread the chicken lengthwise onto skewers (if using), then smear with the marinade from the bag.
• Prepare the baste: Place the butter and salt in a small saucepan to melt on the cooler side of the grill (or use the stovetop). Once butter is melted, add the lime juice and chopped herbs; keep warm but do not boil.
• Grilling in batches if necessary, place the chicken on the grill a few inches apart. When you see a good char forming underneath, about 3 to 5 minutes, gently tug a skewer or the chicken: If it feels very stuck, leave it a few more minutes before turning. When the chicken releases easily and looks nicely charred in places, flip it using a fish spatula to gently pry any stuck bits off the grate.
• Baste the chicken with the herb butter and arrange the scallions in a single layer on the cooler edges of the grill. Let the chicken cook on the second side until firm and cooked through and turn the scallions occasionally until grill-marked and tender, about 8 minutes.
• Grill the pitas until marked, about 1 minute, turning halfway through. Lay them on the serving platter and place the scallions and chicken on top. Drizzle the bread, scallions and chicken with any remaining warm herb butter. Dollop chicken with reserved marinade, squeeze with lime and top with extra tarragon or mint.

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.