Yogurt based marinades work really well on drier cuts of meat like chicken breast. While Greek yogurt is delicious, it is too thick and tart for this recipe. These kebabs only need a few hours of marinating time, so they can be prepared very quickly.
Ingredients
3 large boneless skinless chicken breast
6 skewers
¼ cup (60 g) plain yogurt (not Greek yogurt)
Juice of 1 large lemon
4 to 6 mint leaves, finely chopped
2 cloves of garlic, minced
2 teaspoons white vinegar
1½ teaspoons curry powder
1¼ teaspoons salt
1 teaspoon onion powder
1 teaspoon mustard powder
½ teaspoon ground turmeric
½ teaspoon ground cardamom
½ teaspoon black pepper
Method
Combine all the ingredients for the marinade.
Cut the chicken breasts into 1-inch (2.5 cm) cubes.
Place the chicken cubes in a deep plastic bowl or resealable plastic bag. Pour the marinade over the chicken and toss gently to coat. Seal the bag or cover the bowl and place into the refrigerator for 2 to 4 hours.
Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
Thread the marinated chicken cubes onto the skewers. Discard any marinade remaining in the bag.
Place the kababs on the grill. Cook for 12 minutes or until the internal temperature of meat reaches 165°F (71°C). Turn the kebabs at least 4 times during the cooking process to ensure all the sides are cooked, to reduce the chance of the marinade burning, and to obtain a nice browning on the kebabs.
Remove the kebabs from the grill. Remove the meat from the skewers and serve over rice or in warmed flat bread.
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minutesYogurt based marinades work really well on drier cuts of meat like chicken breast. While Greek yogurt is delicious, it is too thick and tart for this recipe. These kebabs only need a few hours of marinating time, so they can be prepared very quickly.
Ingredients
3 large boneless skinless chicken breast
6 skewers
¼ cup (60 g) plain yogurt (not Greek yogurt)
Juice of 1 large lemon
4 to 6 mint leaves, finely chopped
2 cloves of garlic, minced
2 teaspoons white vinegar
1½ teaspoons curry powder
1¼ teaspoons salt
1 teaspoon onion powder
1 teaspoon mustard powder
½ teaspoon ground turmeric
½ teaspoon ground cardamom
½ teaspoon black pepper
Method
- Combine all the ingredients for the marinade.
- Cut the chicken breasts into 1-inch (2.5 cm) cubes.
- Place the chicken cubes in a deep plastic bowl or resealable plastic bag. Pour the marinade over the chicken and toss gently to coat. Seal the bag or cover the bowl and place into the refrigerator for 2 to 4 hours.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Thread the marinated chicken cubes onto the skewers. Discard any marinade remaining in the bag.
- Place the kababs on the grill. Cook for 12 minutes or until the internal temperature of meat reaches 165°F (71°C). Turn the kebabs at least 4 times during the cooking process to ensure all the sides are cooked, to reduce the chance of the marinade burning, and to obtain a nice browning on the kebabs.
- Remove the kebabs from the grill. Remove the meat from the skewers and serve over rice or in warmed flat bread.
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