Quick Meals, Street Food
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Yoghurt Marinated Chicken Kebabs

 

 

This chicken is as juicy as it looks. The yoghurt marinade is very quick to make with the usual ingredients that you find in your cupboard. That’s the great thing about cooking a variety of food every week, you have at your disposal a lot of herbs, spices, oils and sauces, that even traditional dishes can be refreshed with ease. This is a classic recipe which never gets tired and works well with so many side dishes. Last week I had the chicken with the Baba Ganoush  and Roasted Sweet Potato that I’d made: they all sang in harmony, it really was a great combination of dishes! Try one, or better still, all three!

Yoghurt Marinated Chicken Kebabs

 

Ingredients

2 Chicken Breasts (cut into strips of 8-10)

1 cup Low Fat Greek Yoghurt

1 tsp Coriander Powder

1/2 medium Onion

2 tbsp of Garlic Paste (or grated fresh garlic)

1 tbsp of chopped Parsley

Pinch of salt

1 tsp Black Pepper

1 tsp Smoked Paprika

1/2 tsp Cumin Powder

Juice of Half Lime

8 – 1- Mini Kebab Sticks

Vegetable oil

 

Method

Clean the chicken (salt, lime juice, rinse with water). Cut the Chicken breast into strips, you should be able to get at least 4 strips from each chicken breast.

In plastic bowl (with a lid) pour all the ingredients in and mix well. Transfer the chicken to the batter and fold it in until fully submerged. Then cover the container with the lid and transfer to the refrigerator overnight or for at least 4 hours.

The following day, take the chicken and one kebab stick and lace the strip through the stick, don’t worry about the excess batter on the chicken at this time. Place the completed sticks in a separate plate.

If you wish to shallow fry the chicken then do so in a griddle pan, with a little oil, make sure you shake off the excess batter before placing them gently in the griddle. Do this under a medium heat, 3-4 minutes on each side. You can then complete the cooking in the oven.

You can also grill the chicken, by placing them on a oil sprayed foil tray under a hot grill for 4-5 minutes on each side.

Serve with the Bulgar Pilaf or Baba Ganoush, also on the blog.

 

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1 Comment

  1. Pingback: Bulgur Wheat Pilaf | Love Loretta's Kitchen

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