Ingredients
-
140 grams
-
2 tablespoons
-
2 teaspoons
-
0.5 teaspoon
-
0.25 teaspoon
-
1 teaspoonmay reduce to half for not so spicy
-
1
-
2 tablespoons
-
1 teaspoonmay reduce to half
-
0.5 teaspoon
-
5minced
-
1200 gramsmay trimmed of any excess fat and cut into large bite-sized pieces
-
1cut into wedges
-
for greasing the grill
Directions
This is one of my favorite recipes for entertaining. Chicken thighs are marinated in a tangy Middle Eastern-style blend of Greek yogurt, lemon, garlic and spices, then grilled on skewers until golden brown. The kebabs are delicious over a bed of golden spice rice (like the picture above) and many type of combinations.
Kebabs are various cooked meat dishes, with their origins in Middle Eastern cuisine. Many variants are popular throughout Asia, and around the world.
In most English-speaking countries, a kebab is commonly the internationally-known shish kebab or shashlik, though outside of North America a kebab may be the ubiquitous fast-food doner kebab or its variants. In contrast, in Indian English and in the languages of the Middle East, other parts of Asia, and the Muslim world, a kebab is any of a wide variety of grilled meat dishes. Some dishes ultimately derived from Middle Eastern kebab may have different names in their local languages, such as the Chinese chuanr or rou chuan (Mandarin).
Although kebabs are often cooked on a skewer, many types of kebab are not. Kebab dishes can consist of cut up or ground meat or seafood, sometimes with fruits and vegetables; cooked on a skewer over a fire, or like a hamburger on a grill, baked in a pan in an oven, or as a stew; and served with various accompaniments according to each recipe. The traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, fish, or anything you may think of.
For this recipe, we will be using chicken instead and will be a match for spice rice which will featured here!
Steps
|
1
Done
|
In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic. |
|
2
Done
|
Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminium foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight. |
|
3
Done
|
Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve. |
|
4
Done
|
NoteNote: I've specified chicken thighs as opposed to boneless chicken breasts for this recipe because they are more flavorful, and less likely dry out. Additionally, the lemon juice in the marinade will make boneless chicken breasts tougher when cooked. |
