Chicken Kebabs marinated in Cumin Yogurt! After a busy, hectic, and tragic holiday, it's nice to be back at the grill. Too bad it was only in the teens outside.
After having 4 upside down weeks of meal preparation, I sat down today to go through some cookbooks in an effort to plan ahead. As I did, I quickly gravitated toward Mediterranean Grilling. I wanted something simple, like kebabs, and the kebabs with the yogurt marinade quickly jumped out at me.
Now, I love yogurt. Not in the Jamie Lee Curtis, let's sit on the couch and talk about how regular we are sense, but in the "I just like it" category. Yogurt is great plain, mixed with granola, or the case of tonight's dinner, used as a marinade.
A little marinade, a little time at the grill, and voila...dinner!
Chicken Kebabs Marinated in Cumin Yogurt
from Mediterranean Grilling
by Diane Kochilas
1 cupt Greek yogurt, strained
1/2 cup extra virgin olive oil
1 tbls Dijon mustard
1 tbls ground cumin
fresh juice from 1 large lemon
3 garlic cloves, minced
salt & pepper to taste
3 boneless, skinless chicken breasts, cut into 1 inch cubes
2 large red onions, peeled, quartered lengthwise then halved
24 cherry tomatoes, stems removed...duh
2 green bell peppers, cored, seeded & cut into 1 inch squares
6 metal skewers
1. Mix the yogurt, olive oil, mustard, cumin, lemon juice, garlic, and salt & pepper in a bowl. Drop in the chicken, mix well and allow to marinade in the refrigerator for at least 2 hours.
2. Prepare you grill by heating it to direct medium. Brush off snow, if necessary.
3. Thread the chicken and vegetables on to the metal skewers. Grill for approximately 20 minutes, or until the chicken is cooked through.
To make the meal even better, I enjoyed a bottle of the Trader Joe's Vintage 2009 Ale. The bottle came way of my good friend Matt and was truly a wonderful treat. Brewed by Unibroue, this malty, fruity, and really spicy ale was exactly what I think of when the words "holiday ale" come to mind, or cross my lips. I need to find another bottle before they are all gone.
Even though I grilled my arch-nemesis: boneless, skinless chicken breasts, my friend yogurt came through to make them not just palatable, but enjoyable. I hope they work for you too.