michael-in-phoenix
Well-known member
...Cook's Country. I added the curry powder. Made them for the family last weekend and they were all gone in a hurry. The kebabs, not the family.
Grilled Chicken Kebabs
Serves 4 (Adapted from Cook’s Country, 2020)
Marinade:
½ cup plain yogurt
½ cup extra virgin olive oil
4 cloves garlic, minced (about 4 teaspoons)
2 teaspoons dried thyme
2 teaspoons dried oregano
1/2 teaspoon (scant) curry powder
1 teaspoon table salt
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper
Chicken:
4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes
Kebabs:
2 red bell peppers, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
Dressing:
2 tablespoons chopped fresh basil
3 tablespoons lemon juice
Directions:
Whisk yogurt, 1/4 cup oil, 1 tablespoon garlic, thyme, oregano, salt, pepper, and cayenne in large bowl. Stir in chicken. Cover with plastic wrap and refrigerate 3 to 6 hours.
Whisk remaining 1/4 cup oil, remaining teaspoon garlic, basil, and lemon juice in small bowl. Cover and refrigerate while chicken is marinating.
Remove chicken from yogurt marinade; discard marinade. Thread each skewer with 2 pieces pepper, 1 piece onion, 2 pieces chicken, and 1 piece onion. Repeat twice more, ending with 2 additional pieces of pepper.
Grill over high heat until vegetables and chicken are charred around edges on all four sides and chicken is cooked through, about 3 minutes per side. Transfer to serving platter and brush kebabs all over with lemon dressing.
Serve.
Notes: Do not exceed maximum marinating time or chicken gets mushy. Marinate a minimum of 3 hours, but not more than 6 hours.
Grilled Chicken Kebabs
Serves 4 (Adapted from Cook’s Country, 2020)
Marinade:
½ cup plain yogurt
½ cup extra virgin olive oil
4 cloves garlic, minced (about 4 teaspoons)
2 teaspoons dried thyme
2 teaspoons dried oregano
1/2 teaspoon (scant) curry powder
1 teaspoon table salt
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper
Chicken:
4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes
Kebabs:
2 red bell peppers, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
Dressing:
2 tablespoons chopped fresh basil
3 tablespoons lemon juice
Directions:
Whisk yogurt, 1/4 cup oil, 1 tablespoon garlic, thyme, oregano, salt, pepper, and cayenne in large bowl. Stir in chicken. Cover with plastic wrap and refrigerate 3 to 6 hours.
Whisk remaining 1/4 cup oil, remaining teaspoon garlic, basil, and lemon juice in small bowl. Cover and refrigerate while chicken is marinating.
Remove chicken from yogurt marinade; discard marinade. Thread each skewer with 2 pieces pepper, 1 piece onion, 2 pieces chicken, and 1 piece onion. Repeat twice more, ending with 2 additional pieces of pepper.
Grill over high heat until vegetables and chicken are charred around edges on all four sides and chicken is cooked through, about 3 minutes per side. Transfer to serving platter and brush kebabs all over with lemon dressing.
Serve.
Notes: Do not exceed maximum marinating time or chicken gets mushy. Marinate a minimum of 3 hours, but not more than 6 hours.