My favorite thing to serve to guests. Hands-down. I love how easily this meal multiplies. That I can do most of the prep work in advance. And watching people devour it. Which is one of the things you hope to accomplish when planning a meal like this: Utter delight. It hits all the right notes; Warm and creamy, and bright and exciting…Super flavorful. I could wax poetic, but I’d rather just get on with it already. It’s rude to talk with your mouth full, and I’m hungry!
This is the first of a several-part post. I’m starting with these absolutely delicious yogurt marinated chicken kebabs because they will need to marinate for several hours or overnight for full potential.
Serve with this awesome Tzatziki Sauce
Yogurt Marinated Chicken
1 cup plain whole milk Greek yogurt
2 Tablespoons olive oil
2 teaspoons Hungarian (sweet) paprika
1 teaspoon cumin
1/8 teaspoon cinnamon
1 teaspoon crushed red pepper flakes
2 Tablespoon Red wine vinegar
6 cloves Garlic, peeled, smashed; coarsely chopped
1 Tablespoon grated Fresh Ginger
Zest from one lemon
2 Tablespoons freshly squeezed lemon juice, from one lemon
1-3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
2-1/4 pounds boneless skinless chicken thighs, or breasts, or a mix of each, trimmed of any excess fat and cut into just over 1-inch cubes
Vegetable oil, for greasing the grill
Add all of the ingredients, except chicken, to medium bowl and stir to fully combine. Add in chicken and coat pieces entirely. Cover and transfer to refrigerator.
Preheat Outdoor Grill to Medium-High Heat, or Oven with Cast Iron Grill Pan inside to 450 degrees F.
Thread chicken on to skewers (metal for outdoors) by pushing center of each piece of chicken down skewer. Divide chicken equally among skewers, making sure each piece is touching, but being careful not to crowd them too closely together. I generally put about 6 pieces on to each skewer. Depending on the length of your skewer, you may fit 8.
Use crumbled paper towel lightly dipped in oil to brush over grates of an outdoor grill. Use brush dipped in oil to lightly oil Indoor Grill Pan.
Place skewers on to grill. Grill chicken for approximately 10-12 minutes, turning chicken skewers (use tongs or wear gloves) two or three times to brown each side; Until chicken is cooked through.
*Note: This chicken can be grilled out or indoors. I soaked the ends of wooden skewers (since they would be exposed) and grilled mine in the oven on a cast iron indoor grill. Use metal skewers if you are grilling outdoors. Metal skewers can be used indoors as well.
*For guests and parties, I do this entire process a day ahead. After I’ve marinated and skewered the chicken, I place the skewers on a lined sheet pan, cover securely and place them back into the refrigerator until I’m ready to grill the next day.