Slathered in Yogurt
Ever since writing about Greek yogurt last month, I’ve been finding all kinds of ways to use it.
One of those is in marinades. Like buttermilk, the acidic tang of yogurt does wonders during marinating.
Here’s a recipe for chicken kebabs that uses a marinade of yogurt flavored with mint, ginger and cumin.
Succulent Yogurt Marinated Chicken Kebabs
Recipe adapted from American Institute for Cancer Research. I reduced the maximum cooking time here. Be sure to check the chicken often and remove it as soon as it’s cooked all the way through to avoid dried-out chicken.
1 cup Greek yogurt
1/4 cup chopped fresh mint
3 cloves garlic, minced
1 small onion, minced
2 Tbsp. lemon juice
1 Tbsp. olive oil
3/4 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
4-6 oz. boneless, skinless chicken breasts, cut into 2-inch cubes
6 pita breads wrapped in aluminum foil
1 cup cleaned and chopped romaine lettuce
Preheat broiler on high.
Mix all ingredients except pita, chicken and lettuce in a bowl and pour into a re-sealable bag. Add chicken and marinate in the refrigerator for about 2 hrs.
Set racks to middle and bottom third of oven.
Take the chicken out of the bag and place on skewers about 1/2 inches apart. Set skewers on cooling rack on top of aluminum foil covered baking sheet (to minimize cleaning).
Place skewers on to middle oven rack and cook about 10 to 20 minutes until cooked through. Turn them at least once during cooking. Be careful not to overcook. For the last five minutes of cooking put the pita on the bottom rack to warm.
Place the chicken into the pita and garnish with romaine lettuce. Serve with hummus or rice if desired.
(Photo courtesy of American Institute for Cancer Research.)
