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Grilled Chicken Kabobs

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Source: Casual Cuisines of the World - Taverna

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Active Time:  35 Minutes
Total Time:  12 Hours 45 Minutes
Yield:  Serves 4

The yogurt in this classic marinade tenderizes the chicken, yielding succulent results. If you like, grill vegetables on separate skewers so their cooking can be easily monitored. Serve the kabobs with pita bread or pilaf and spoon some yogurt-cucumber sauce over the grilled vegetables.

RECIPE INGREDIENTS

1 large yellow onion, chopped

4 cloves garlic, minced

1/4 cup fresh lemon juice

1 tablespoon paprika

1/2 teaspoon ground cayenne pepper

1/2 teaspoon freshly ground black pepper, plus pepper to taste

1 tablespoon chopped fresh thyme

1 cup plain yogurt

1 1/2 pound boneless, skinless chicken breasts or thighs

Olive oil for brushing

Salt

Other necessary recipes:
Yogurt-Cucumber Sauce

Grilled Chicken Kabobs Recipe at Cooking.com

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DIRECTIONS

In a food processor fitted with the metal blade or in a blender, combine the onion, garlic, lemon juice, paprika, cayenne, the 1/2 teaspoon black pepper and the thyme. Use rapid on-off pulses to combine well. Add the yogurt and pulse to mix.

Rinse the chicken and pat dry. Cut into 1-inch cubes and place in a nonaluminum container. Pour the yogurt mixture over the chicken and turn to coat. Cover and let marinate in the refrigerator for 8 hours.

Prepare a fire in a charcoal grill or preheat a broiler.

Remove the chicken pieces from the marinade, reserving the marinade, and thread them onto metal skewers. Brush the chicken with olive oil and then sprinkle with salt and pepper.

Place the skewers on an oiled grill rack or a broiler pan and grill or broil, turning and basting once with the reserved marinade, until no longer pink in the center when cut into with a knife, 4-5 minutes per side for breast meat and 5-6 minutes per side for thigh meat.

Transfer the skewers to warmed individual plates or a platter. Serve hot.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: Serves 4

Calories:

265

Fat. Total:

Fiber:

Carbohydrates, Total:

11g

Sodium:

156mg

% Cal. from Fat:

17%

Cholesterol:

102mg

Protein:

44g

Spotlight Recipe Review

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Rating:

by: Penny

Reviewed: 08/20/2009

This recipe is delicious...the yogurt based marinade makes the chicken very tender and flavorful. The yogurt cucumber sauce link is a must to have with these kabobs. Best served with some type of rice pilaf.

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