these are the last couple of dinners we made. last night we made pizza and the night before i used this chicken kebab recipe and made a bunch of alterations to make my own recipe. i basically marinated the chicken in this recipe (replacing the turmeric with cumin), left the same amount of seasoning but doubled the amount of lemon juice and tripled the amount of plain yogurt, let the chicken marinate overnight, then threw it all in a pan instead of grilling it. then i left the sauce thicken, and served it over brown rice and salad. yumms!
1/4 cup plain whole-milk yogurt (preferably thick Greek-style)
1/4 cup fresh lemon juice
6 garlic cloves, minced
1 teaspoon turmeric
2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
Whisk together yogurt, lemon juice, garlic, turmeric, and 1 teaspoon salt in a large bowl, then add chicken, stirring to coat. Marinate, covered and chilled, at least 8 hours.
If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white and you can hold your hand 5 inches above grill rack for 3 to 4 seconds, grill is ready (medium-hot). If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to medium-high.
While grill heats, drain chicken, discarding marinade, and thread chicken pieces about 1/4 inch apart onto skewers.
Lightly oil hot grill rack, then grill kebabs, covered only if using a gas grill, turning occasionally, until chicken is just cooked through, 4 to 6 minutes.
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