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Chicken Kebab
Created by: Howcan Team
Ingredients
- 1.5 lbs of boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup of olive oil
- 3 tablespoons of plain yogurt
- 2 cloves of garlic, minced
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 large onion, cut into chunks
- 1 large bell pepper, cut into chunks
- Wooden skewers, soaked in water for 30 minutes
Instructions
- In a large bowl, combine 1/4 cup of olive oil, 3 tablespoons of plain yogurt, 2 cloves of minced garlic, 1 teaspoon of paprika, 1 teaspoon of cumin, 1/2 teaspoon of turmeric, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Add the chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the grill to medium-high heat.
- Thread the marinated chicken, onion chunks, and bell pepper chunks onto the soaked wooden skewers, alternating between the ingredients.
- Grill the kebabs for 10-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred.
- Serve the chicken kebabs hot with pita bread, rice, or a salad. Enjoy!
The history of chicken kebab dates back to ancient times, with its origins in the Middle East and South Asia. This popular dish consists of marinated chunks of chicken skewered and grilled to perfection. Renowned chefs like Turkish chef Nusret Gökçe, also known as Salt Bae, have elevated the art of preparing chicken kebabs, infusing them with their unique blend of spices and grilling techniques. Today, the best chicken kebabs can be found in Istanbul, Turkey, where the dish is a culinary staple. The key to a delicious chicken kebab lies in the marinade, typically made with yogurt, lemon juice, and a blend of aromatic spices like cumin, paprika, and garlic. For a twist, consider the famous tandoori chicken kebab, a traditional Indian variation cooked in a clay oven for a smoky flavor.
45 min
4
300 calories
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