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Marinated Chicken Skewers

Serves 4
Prep Time: 1 hour, 15 minutes
Cooking Time: 10 minutes

4 Tbsp plain yogurt
2 Tbsp fresh lemon juice
2 Tbsp oil
2 Tbsp tomato paste (optional)
3 cloves garlic, crushed in a mortar and pestle with 1/2 tsp salt
2 tsp ground paprika
1/4 tsp ground red pepper (cayenne) (optional)
1/4 tsp ground allspice
1/4 tsp freshly ground black pepper
1 1/2 lb boneless, skinless chicken breasts, trimmed of fat and cut into large cubes

Combine the yogurt, lemon juice, oil, tomato paste (if using), garlic, paprika, cayenne (if using), allspice and black pepper in a medium bowl. Add the chicken and toss to coat; refrigerate at least 1 hour but up to 4 hours.

Use your hands to remove any excess marinade from the chicken pieces and thread the chicken onto skewers.

Grill until fully cooked, about 10 minutes, flipping once halfway through.

Note: If you don't have a grill, this chicken can also be skewered, cooked in the oven, and then browned briefly under a broiler. If you want to forgo the skewering altogether, you can cook it on the stovetop in a large skillet with a little oil and some sliced onion. Cooked this way, it makes a fantastic sandwich filling.

An Edible Mosiac (p. 88)
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Header photo by
Gillian Gunson