Yogurt-marinated chicken kebabs
Ingredients
- 600 gChicken cutlet (3cm cubes)
- 150 gPlain Greek yogurt
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 3 pcGarlic (finely minced)
- 2 tbspExtra virgin olive oil
- 1 tbspSweet paprika
- 1 tspCumin ground
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcRed onion (wedged)
- 1 pcRed bell pepper (cut into squares)
- 1 tspSumac
Method
Chicken that stays incredibly juicy thanks to the yogurt's acidity. The meat should be charred in spots to achieve that authentic grill flavor.
- 1
Cut the chicken cutlets into regular 3-centimeter cubes. Uniform pieces ensure even cooking without drying out.
- 2
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
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
Alternate chicken cubes, bell pepper squares, and red onion wedges on the skewers. Pack the pieces slightly to retain the juices.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 2 days in the fridge in an airtight container. Reheat gently covered to avoid drying out the meat.
