2000s Recipes + Menus
Chicken Kebabs
Serves6 (main course) or 8 to 10 (with pilaf)
- Active time:35 min
- Start to finish:8 3/4 hr
ADAPTED FROM SHER DIL QADER
October 2007
Soaking the chicken overnight in a yogurt marinade results in pillow-tender chunks faintly flavored with garlic. Turmeric adds a spark of Middle Eastern flavor and a happy orange hue.
- 1/4 cup plain whole-milk yogurt (preferably thick Greek-style)
- 1/4 cup fresh lemon juice
- 6 garlic cloves, minced
- 1 teaspoon turmeric
- 2 lb skinless boneless chicken thighs, cut into 1-inch pieces
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Equipment:
10 metal skewers
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Whisk together yogurt, lemon juice, garlic, turmeric, and 1 teaspoon salt in a large bowl, then add chicken, stirring to coat. Marinate, covered and chilled, at least 8 hours.
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If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white and you can hold your hand 5 inches above grill rack for 3 to 4 seconds, grill is ready (medium-hot). If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to medium-high.
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While grill heats, drain chicken, discarding marinade, and thread chicken pieces about 1/4 inch apart onto skewers.
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Lightly oil hot grill rack, then grill kebabs, covered only if using a gas grill, turning occasionally, until chicken is just cooked through, 4 to 6 minutes.
Cooks' notes:
- Chicken can be marinated up to 16 hours.
- If you aren't able to grill outdoors, kebabs can be cooked in batches in a lightly oiled large (2-burner) ridged grill pan over medium-high heat, turning occasionally, 5 to 7 minutes.
- Keywords
- poultry,
- middle eastern,
- sher dil qader,
- web-exclusive recipes,
- grilling