YOGURT MARINATED CHICKEN KEBABS
Juicy and tender yogurt marinated chicken kebabs with garlic, spices, lemon, and cilantro.
Provided by Katya
Categories Main
Time 30m
Number Of Ingredients 12
Steps:
- In a large bowl, combine the ingredients for the marinade: yogurt, garlic, paprika, cumin, onion, lemon zest and juice, olive oil, cilantro, salt, and pepper.
- Add the chicken to the marinade and stir to coat evenly. Cover and refrigerate for at least 2 hours up to overnight.
- Preheat the grill to medium-high heat. Grease the grill grates thoroughly as the yogurt marinade makes the chicken stick to the grates.
- Thread the chicken onto skewers and grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. If necessary, use a metal BBQ spatula to scrape underneath the kabobs to release prior to turning.
- Serve immediately. You can keep the chicken on the skewers or feel free to take it off.
Nutrition Facts : Calories 282 calories, Sugar 2.7 g, Sodium 576 mg, Fat 13.4 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 4.8 g, Fiber 0.6 g, Protein 34.5 g, Cholesterol 148.2 mg
YOGURT-MARINATED CHICKEN KEBABS WITH ALEPPO PEPPER RECIPE | GRILLING
Steps:
- If using Aleppo pepper, place in large bowl and mix in 1 tablespoon of warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes.
- Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and place in the refrigerator for at least 1 hour to overnight. Soak bamboo skewers in water at least 30 minutes before using.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. While the fire is lighting, thread chicken pieces onto skewers, dividing equally. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve. This Recipe Appears In How to Make Great Grilled Kebabs
Nutrition Facts : Calories 196 kcal, Carbohydrate 4 g, Cholesterol 96 mg, Fiber 1 g, Protein 21 g, SaturatedFat 3 g, Sodium 398 mg, Sugar 2 g, Fat 11 g, UnsaturatedFat 0 g
YOGURT-MARINATED CHICKEN KEBABS WITH ALEPPO PEPPER
Provided by Steven Raichlen
Categories Chicken Garlic Yogurt Low Cal Backyard BBQ Ramadan Dinner Lunch Summer Grill Grill/Barbecue Healthy Chile Pepper Bon Appétit
Number Of Ingredients 12
Steps:
- If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
- Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.
- *A slightly sweet Syrian pepper with a moderate heat level; available at some specialty foods stores and from wholespice.com.
- **A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
- Ingredient tip:
- Aleppo pepper is sold finely ground or crushed into small flakes; either one will work well in this recipe.
TURKISH CHICKEN KEBABS WITH ALEPPO PEPPER
This is a dish from Maa Dagdevien, the "go to guy" for Turksih barbeque. The aleppo pepper can be substitued with 2 tsp. dried red pepper and 2 tsp. paprika. Note: If using red pepper; place red peppers & paprika, in a small bowl,combine with 2 T. warm water and let stand 5 minutes mix into a paste.
Provided by BakinBaby
Categories Chicken Thigh & Leg
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- MixAleppo peppers with 1 T. warm wter, let stand about 5 min, mix into a paste.
- Combine yogurt,olive oil, red wine vinegar,tomato paste, 2 teaspoons kosher salt and 1 teaspoons black pepper in a bowl, stir in Aleppo paste, then sitr in garlic and lemon slices; reserve about 1/3 cup of marinade to glaze kabobs with during grill time, then stir in chicken; cover and chill at least 15-30 minutes.
- Remove chicken from marinade, discard marinade.
- Place chicken on skewers and grill,baste with reserved marinade, grill until golden brown and cooked through, Turn skewers occasionally 10-12 minute total.
MARINATED CHICKEN KEBABS WITH LEMON PEPPER YOGURT SAUCE
Provided by Katie Brown
Categories Chicken Marinate New Year's Eve Lemon Grill/Barbecue
Yield Serves 10 (makes 20 kebabs)
Number Of Ingredients 19
Steps:
- 1. For the kebabs: in a plastic bag or airtight container, combine olive oil, lemon juice, garlic, rosemary, and thyme. Add chicken, toss well to coat evenly, and refrigerate overnight.
- 2. For the sauce, combine all ingredients in a mixing bowl and refrigerate at least 2 hours.
- 3. Remove chicken pieces from marinade and season well with salt and pepper. Grill chicken for 5 minutes on each side, until golden brown and juices of chicken run clear when pricked with the end of the skewer. Thread 3 pieces of chicken onto each skewer. Serve with Lemon-Pepper Yogurt Sauce.
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