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Prep Time: 35 Minutes Cook Time: 490 Minutes |
Ready In: 525 Minutes Servings: 6 |
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Soaking the chicken overnight in a yogurt marinade results in pillow-tender chunks faintly flavored with garlic. Turmeric adds a spark of Middle Eastern flavor and a happy orange hue. Ingredients:
1/4 cup plain whole-milk yogurt (preferably thick greek-style) |
1/4 cup fresh lemon juice |
6 garlic cloves, minced |
1 teaspoon turmeric |
2 pounds skinless boneless chicken thighs, cut into 1-inch pieces |
Directions:
1. Whisk together yogurt, lemon juice, garlic, turmeric, and 1 teaspoon salt in a large bowl, then add chicken, stirring to coat. Marinate, covered and chilled, at least 8 hours.
2. If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white and you can hold your hand 5 inches above grill rack for 3 to 4 seconds, grill is ready (medium-hot). If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to medium-high.
3. While grill heats, drain chicken, discarding marinade, and thread chicken pieces about 1/4 inch apart onto skewers.
4. Lightly oil hot grill rack, then grill kebabs, covered only if using a gas grill, turning occasionally, until chicken is just cooked through, 4 to 6 minutes.
5. Cooks' notes: Chicken can be marinated up to 16 hours. If you aren't able to grill outdoors, kebabs can be cooked in batches in a lightly oiled large (2-burner) ridged grill pan over medium-high heat, turning occasionally, 5 to 7 minutes.
6. Per serving, based on six servings: 192 calories, 6 g fat (2 g saturated), 125 mg cholesterol, 134 mg sodium, 3 g carbohydrate, 0 g fiber, 30 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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