Saturday, November 3, 2012
yogurt marinated chicken kebabs
These kebabs reminded me a lot of my chicken tikka masala recipe. They were delicious! This is a repeater for sure and I'd love to rate them Hall of Fame. I think my husband would've agreed but I doubt he could even taste them, he was so out of sorts from working all night.
yogurt marinated chicken kebabs (adapted from epicurious.com)
1 teaspoon crushed red pepper
1 teaspoon smoked paprika
1 teaspoon chipotle chile pepper
1 cup plain Greek style yogurt
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 garlic cloves, minced
2 1/4 pounds skinless boneless chicken breasts, cut into 1 1/4-inch pieces
Place crushed red pepper and paprika and chipotle pepper in a large bowl and stir in 2 tablespoons warm water. Let stand until a paste forms. Add yogurt, oil, red wine vinegar, tomato paste, 2 teaspoons salt, and 1 teaspoon black pepper to spice mixture in bowl; whist to blend. Stir in garlic then chicken. Cover and chill at least 1 hour. Keep chilled.
Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally.
Discard marinade in bowl. Sprinkle each skewer with salt, pepper and additional paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter.