Sunday, January 03, 2010

What's on the Grill #157

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.

Cherry Toms


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.

I cut, I cry


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.

He puts the skewer through the flesh


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.

Kabobs


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.

Trader Joe's 2009 Vintage Ale


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.

Grilled and Ready

3 comments:

sugimon said...

Dude Love the TJs Ale. Missing it this year as am in SE Asia, however its been my experience that they linger on the store shelves well into March, and sometimes even later. Cheers.

John said...

You say: "Grill for approximately 20 minutes, or until the chicken is cooked through."

20 minutes? Or do you keep your heat low? 20 minutes on my grill and while it wouldn't be charcoal, it would definitely be dry and tough.

Mike said...

@sugimon - You have made my day if I can still find this year's vintage on the shelf!

@John - I've got to look back to the post, but I grill these on the low side of medium. I grilled them over gas this time. If using charcoal, I would judge the charring and move them to indirect to finish them out. The marinade here helps a lot, because, as you know, they can get dry and tough fast if left on their own.