Skewered Chicken Marinated in Yogurt and Spices
ABOUT MARINATING CHICKEN WITH YOGURT
Marinating chicken in yogurt produces very tender, almost flaky meat. All acid marinades (i.e. wine, citric acid [lemon juice], acetic acid [vinegar], and lactic acid [dairy]) help to tenderize meat but yogurt, which falls under the lactic acid category produces a different result, especially with chicken. Perhaps that’s why it’s such a common marinade in countries around the world where yogurt is a traditional ingredient, Greece, of course, being one of them!
Ingredients
- 4 garlic cloves finely chopped
- 1 Tbsp ground cumin
- 1 tsp cayenne pepper optional
- 1 tsp sweet paprika
- 1 tsp dried Greek mint
- 1 cup Greek yogurt
- ¼ cup Greek thyme honey
- 6 Tbsp extra virgin Greek olive oil
- Sea salt to taste
- 1 ½ pounds skinned boneless chicken breasts (3 breasts)
- 18 10- or 12-inch wooden skewers soaked in water for 1 hour, or metal skewers
- Freshly ground black pepper
Instructions
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Combine the garlic, cumin, cayenne (if using), paprika, mint, and yogurt in a bowl. Stir in the honey and the 3 tablespoons of the olive oil. Blend well and season with salt.
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Cut the chicken into 1-inch cubes. Place in a shallow dish in one layer and pour the marinade over them. Turn so that the meat is coated all over. Cover and refrigerate for at least 2 hours or overnight.
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You can either bake or broil (or grill) the skewers: For broiling, place on an oiled rack inside a large baking dish about 6 inches from the heat source, and broil for about 10 - 15 minutes, turning once, until golden and cooked through. Alternatively, place in an oiled pan in a preheated 400F/200C oven for 15 to 18 minutes, turning once, until golden and cooked through.
