Grilled Marinated Chicken Kebabs Recipe
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Grilled marinated chicken kebabs are a Lebanese tradition, served with toum garlic sauce or a simple seasoned yogurt sauce. I love this recipe because the chicken is so juicy and delicious from the flavorful yogurt marinade. Use long metal or wooden skewers--soaking the wooden skewers in water helps prevent them from catching fire over the grill flame. Be sure to plan ahead so the chicken can marinate for 8 to 24 hours. I often double this recipe...people eat it up and lots of it! The chicken is delicious served over rice, with salads like tabbouleh, fattoush, and Lebanese potato salad.
INGREDIENTS
1 cup plain whole milk yogurt
1 medium sweet onion, grated
1 tablespoon dried mint
1 teaspoon kosher salt
3 cloves garlic, minced
3 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
4 skinless, boneless chicken breasts, cut in 1- to 2-inch pieces
2 large red onions, cut in wedges
INSTRUCTIONS
1. In a medium bowl, whisk the yogurt, onion, mint, salt, garlic, olive oil, and lemon juice. Add the chicken and stir to coat. Cover and refrigerate for at least 8 hours and up to one day.
3. Remove the chicken from the marinade and wipe off most of the marinade. Place the chicken on a paper-towel lined sheet pan and pat dry with more paper towel. This is a messy deal, but worth it!
4. Thread skewers with chicken pieces and onion wedges.
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