Chicken kebabs in yogurt marinade

Votes: 3

Time: 1 hour 45 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 451, total fat 23 G., saturated fats 6 G., proteins 42 G., carbohydrates 19 G., fiber 3 G., cholesterol 118 mg, sodium 1069 mg, sugar 14 G.

These bright and juicy chicken kebabs with zucchini, red onion, and bell pepper can be cooked on an outdoor grill or in a grill pan. Either way, they'll be delicious. It's all about the amazing yogurt marinade with lemon juice, honey, and fresh mint. The marinade is so delicious, you'll want to eat it just like that! So, set some aside to serve with the kebabs as a sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

550 g boneless, skinless chicken breast, cut into 2.5 cm pieces.
1 medium red onion (240 g), cut into 2.5 cm pieces and divided into squares
1 medium zucchini (300 g), cut into 1 cm thick slices or half-moons (depending on size).
1 small red bell pepper (150 g), cut into 2.5 cm squares.
2 teaspoons coarse salt
2 cups (450 g) plain Greek yogurt made from whole milk
1/4 cup (53 g) freshly squeezed lemon juice
1/4 cup (7 g) chopped fresh Italian parsley
1/4 cup (7 g) chopped fresh mint
1 tbsp (21 g) honey
1 tsp ground cumin
1/4 tsp ground cayenne pepper
2 cloves garlic, finely chopped
1/4 cup (52 g) extra-virgin olive oil, plus extra for greasing
Special equipment: four wooden or metal skewers, 30 cm long.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, red onion, zucchini, sweet pepper, garlic, mint, lemon juice, yogurt, ground cayenne pepper, cumin, honey

Cooking the dish according to the recipe:

If you have wooden skewers, soak them in water for 30 minutes.
Thread the chicken, red onion, zucchini, and bell pepper onto skewers, alternating and pressing the pieces tightly together. Place the skewers in a baking dish or other non-reactive container that will fit them in a single layer. Sprinkle everything with 1 teaspoon of salt.

In a medium bowl, combine the yogurt, lemon juice, parsley, mint, honey, cumin, cayenne pepper, garlic, and the remaining 1 teaspoon salt until smooth. Stir in the olive oil. Pour about 1 cup of the marinade over the skewers, turning them over to coat thoroughly. Cover and refrigerate the kebabs and the remaining marinade for at least 1 hour and up to 6 hours. Remove from the refrigerator 20 minutes before grilling to bring to room temperature.
Preheat an outdoor grill or 2-burner grill pan over medium heat and brush with olive oil.
Remove the kebabs from the marinade and shake off any excess. Grill, turning occasionally to ensure even browning on all sides, for about 10–12 minutes. Serve the kebabs with the remaining marinade as a dip.

Author of the recipe - Molly Yeh is an American blogger and cookbook author.

Categories:

recipe / Calorie content of prepared meals / Backyard Recipes / Summer dishes / Main courses / Bird / Grill, barbecue / Easy Grill Recipes / Grilled chicken / Grilled poultry /