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
  • Equipment:

    10 metal skewers
  • 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.
  • 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.
  • While grill heats, drain chicken, discarding marinade, and thread chicken pieces about 1/4 inch apart onto skewers.
  • 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.
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