Yogurt-marinated chicken kebabs

Chicken that stays incredibly juicy thanks to the yogurt's acidity. The meat should be charred in spots to achieve that authentic grill flavor.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 350
• Protein: 36 g
• Carbs: 10 g
• Fat: 15 g

Ingredients

• 600 g Chicken cutlet ( 3cm cubes )
• 150 g Plain Greek yogurt
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 3 piece Garlic ( finely minced )
• 2 tbsp Extra virgin olive oil
• 1 tbsp Sweet paprika
• 1 tsp Cumin ground
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Red onion ( wedged )
• 1 piece Red bell pepper ( cut into squares )
• 1 tsp Sumac

Instructions

1. Poultry preparation

   Cut the chicken cutlets into regular 3-centimeter cubes. Uniform pieces ensure even cooking without drying out.

2. Making the marinade

   In a mixing bowl, combine the yogurt, minced garlic, lemon juice, olive oil, sumac, and spices. The mixture should be smooth and bind the elements well.

3. Resting and marinating

   Coat the chicken with the marinade. Cover with plastic wrap directly on the surface and let rest in the fridge. The acidity will deeply tenderize the meat fibers.

4. Assembling the skewers

   Alternate chicken cubes, bell pepper squares, and red onion wedges on the skewers. Pack the pieces slightly to retain the juices.

5. Cooking and Maillard reaction

   Sear on a very hot griddle. The meat should brown significantly and coat the skewer with a glossy juice. The flesh should remain supple under pressure.

Chef's tips

• If using wooden skewers, soak them in water for 30 minutes to prevent them from burning during cooking.
• Don't salt the chicken too far in advance, as it will draw out the moisture and make the meat dry.

Storage

Keep for 2 days in the fridge in an airtight container. Reheat gently covered to avoid drying out the meat.