Yogurt-Marinated Grilled Chicken Kebabs
These tangy, tasty kebabs make a light main course that goes well with nearly anything. Try pairing them with a couscous and herb salad.
- ¼ cup plain whole-milk yogurt (preferably thick Greek-style)
- ¼ cup fresh lemon juice
- 6 garlic cloves, crushed and minced
- 1 teaspoon turmeric
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
- Whisk together the yogurt, lemon juice, garlic, turmeric, salt, and pepper in a large, flat bottomed container. Add the chicken, and toss to coat thoroughly with the yogurt mixture. Marinate in the refrigerator for 2-4 hours.
- Heat oven to 400 degrees or prepare grill. One at a time, remove the chicken pieces from the marinade, shaking to remove excess yogurt, and thread the chicken pieces about 1/4 inch apart onto skewers (metal skewers are recommended for the grill, bamboo are fine for the oven. You can still use bamboo skewers on a grill, but you should soak them to avoid having them catch fire).
- Lightly oil a broiling pan or clean and oil a hot grill rack. If using an oven, roast the chicken kebabs for 12-15 minutes, turning after 6 minutes to ensure even cooking on all sides. If using a grill, grill kebabs (covered if using a gas grill) turning 4-5 times through the cooking process, until chicken is just cooked through, 4 to 6 minutes. Serve the kebabs over tabouli, couscous, or rice.
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