Skewered Chicken Marinated in Yogurt and Spices

5 from 1 vote

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!

5 from 1 vote

Skewered Chicken Marinated in Yogurt and Spices

By Diane Kochilas

Prep Time 2 30

Cook Time 20

Servings skewers

Recipes, The Ikaria Diet

Prep Time 2 30

Cook Time 20

Servings skewers

Recipes, The Ikaria Diet

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

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.
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.
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.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Skewered Chicken Marinated in Yogurt and Spices