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Spicy Yogurt Marinated Chicken Kebab
Created by: Howcan Team
Ingredients
- 1.5 lbs of boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup of plain yogurt
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of lemon juice
- 1 large onion, cut into chunks
- 1 large bell pepper, cut into chunks
- Metal or bamboo skewers, if using bamboo soak in water for 30 minutes
Instructions
- In a large bowl, combine 1 cup of plain yogurt, 2 tablespoons of olive oil, 3 cloves of minced garlic, 1 tablespoon of grated ginger, 1 teaspoon of cumin, 1 teaspoon of paprika, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of turmeric, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 tablespoon of lemon juice.
- Add the chicken pieces 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. If using bamboo skewers, make sure to soak them in water for 30 minutes to prevent burning.
- Thread the marinated chicken, onion, and bell pepper onto the skewers, alternating between the ingredients.
- Grill the kebabs for 12-15 minutes, turning occasionally, until the chicken is cooked through and has a nice charred exterior.
- Remove from the grill and let the kebabs rest for a few minutes before serving. Enjoy with rice, salad, or pita bread.
The history of chicken kebab marinated in a spicy yogurt sauce can be traced back to the Middle East, where it originated as a popular street food. This flavorful dish is a result of the fusion of traditional Middle Eastern spices and the use of yogurt as a tenderizing agent. Renowned chefs like Yotam Ottolenghi have popularized this dish in their restaurants, showcasing the perfect balance of heat from the spices and the cooling effect of the yogurt. Today, the best versions of this dish can be found in Middle Eastern restaurants, particularly in regions like Lebanon, Turkey, and Iran. The key to getting this dish right lies in the marination process, where the chicken is left to soak in the spicy yogurt sauce, ensuring maximum flavor infusion. For a unique twist, some chefs also grill the chicken over open flames, adding a smoky dimension to the dish.
45 min
4 servings
300 per serving calories
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