Best Yogurt Marinated Chicken Skewers With Toum Garlic Sauce Recipes

Yogurt-Marinated Chicken Skewers image

Provided by Molly Yeh

Time 3h35m

Yield 2 to 4 servings

Number Of Ingredients 23

1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon ground nutmeg
1 teaspoon cayenne
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1 1/2 cups plain whole-milk yogurt
3/4 cup fresh mint leaves, finely chopped
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
1 tablespoon sugar
1 tablespoon harissa
4 cloves garlic, smashed
1 red onion, half finely chopped, half cut into 1- to 2-inch pieces
1 lemon, halved
Freshly ground black pepper
2 pounds boneless, skinless chicken breasts, cut into 1- to 2-inch cubes
1 bell pepper, cut into 1- to 2-inch pieces

Steps:

For the ras al hanout: Add the cumin, cardamom, cinnamon, paprika, nutmeg, cayenne, cloves, allspice, coriander, pepper and turmeric to a jar with a lid. Cover and shake to combine. Measure out 1 tablespoon for the chicken and put in a large bowl. Store the remaining spice for up to 3 months in the jar and use as desired.
For the chicken: In the bowl with the ras al hanout, add the yogurt, mint, oil, salt, sugar, harissa, garlic, finely chopped onion, juice from half of the lemon and about 12 turns of pepper (about 1/2 teaspoon) and mix to combine. Fold in the chicken to evenly coat, then cover and let marinate in the refrigerator for at least 3 hours and up to overnight.
Soak 8 wooden skewers in water for at least 30 minutes.
Thread the chicken pieces on the skewers, adding the bell pepper and onion pieces in between the meat.
Heat a grill or grill pan over medium-high heat. Cook the skewers, turning them occasionally, until they're deeply browned on all sides and cooked through, about 7 minutes per side. Squeeze with the juice from the remaining lemon half before serving.

Yogurty Marinated Chicken Skewers image

Provided by Molly Yeh

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

1 1/4 pounds (566 grams) boneless skinless chicken breast, cut into 1-inch chunks
1 medium red onion (240 grams), cut into 1-inch chunks and separated
1 medium zucchini (300 grams), cut into 1/2-inch rounds or half-moons, depending on width
1 small red bell pepper (150 grams), cut into 1-inch squares
2 teaspoons kosher salt
2 cups (450 grams) whole-milk plain Greek yogurt
1/4 cup (53 grams) freshly squeezed lemon juice
1/4 cup (7 grams) chopped fresh Italian parsley
1/4 cup (7 grams) chopped fresh mint
1 tablespoon (21 grams) honey
1 teaspoon ground cumin
1/4 teaspoon ground cayenne
2 garlic cloves, finely chopped
1/4 cup (52 grams) extra-virgin olive oil, plus more for brushing

Steps:

If using wooden skewers, soak them in water for 30 minutes.
Thread the chicken, red onion, zucchini and bell pepper on the skewers, alternating and pushing the pieces close together to fill the skewers tightly. Put the skewers in a baking dish or other nonreactive container that will fit them in one layer. Sprinkle all over with 1 teaspoon of the salt.
Combine the yogurt, lemon juice, parsley, mint, honey, cumin, cayenne, garlic and remaining 1 teaspoon salt in a medium bowl and whisk until smooth. Whisk in the olive oil. Pour all but about 1 cup of the marinade over the skewers and turn to coat them well. Cover and refrigerate the skewers and reserved marinade for at least 1 hour and up to 6 hours. Remove from the refrigerator 20 minutes before grilling to return to room temperature.
Preheat an outdoor grill or a 2-burner grill pan to medium heat and brush with olive oil.
Remove the skewers from the marinade and brush off the excess. Grill, turning occasionally to evenly char all sides, about 10 to 12 minutes. Serve the skewers with the reserved marinade as a dipping sauce.

Yogurt Marinated Chicken Skewers with Toum Garlic Sauce image

Provided by Maureen Abood

Yield Makes 6 skewers

Number Of Ingredients 10

1 cup (245 g) plain, unsweetened whole milk yogurt
1 medium-size sweet onion, grated
3 garlic cloves, minced
Juice of 1/2 lemon
2 tablespoons crushed dried mint
3 tablespoons extra-virgin olive oil
4 skinless, boneless free-range chicken breast halves
1 teaspoon kosher salt, plus more as needed
Few grinds of black pepper
1 recipe Toum

Steps:

In a small bowl, combine the yogurt, onion, garlic, lemon, mint, and olive oil. Cut the chicken into 1- to 2-inch (2.5 to 5 cm) pieces and place them in a medium bowl or a plastic ziplock bag. Pour the marinade over the chicken, cover the bowl or seal the bag, and refrigerate for at least 8 and up to 24 hours (the longer, the more flavorful).
Preheat a grill or broiler on medium-high. Place the chicken in a colander and drain off the marinade. Pat the chicken dry with paper towels. Thread 6 skewers with the chicken, leaving some breathing room (about 1/8 inch / 3 mm) between the pieces. Generously season the chicken all over with salt and pepper.
Grill the chicken over medium-high heat, or broil them on a broiler or sheet pan, until the chicken is cooked through and is slightly charred around the edges, about 10 minutes on the grill and about 20 minutes under the broiler. Turn the skewers over halfway through cooking.
Remove the cooked chicken from the skewers with a fork. Serve the chicken hot with the toum, either on the side for dipping or drizzled over the chicken after it has been removed from the skewers.