Yogurt marinated chicken kebabs… juicy, tangy, bursting with flavour and incredibly versatile and quick. The perfect centrepiece to your Saturday back garden BBQ, you can save the leftovers for lunch boxes too.
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Yogurt Marinated Chicken Kebabs
Ingredients
- 500 g chicken thighs chopped into bitesize pieces
- 250 g greek yogurt
- 1 tbsp extra virgin olive oil + a little extra for pan cooking
- 1 tbsp salt
- 2 tbsp lemon juice
- zest 1 lemon
- 3 cloves garlic grated
- handful coriander roughly chopped
Instructions
- Start by cutting your chicken thighs into bitesize pieces
- Measure out your marinade ingredients
- Put the chicken into a large mixing bowl
- Add yogurt, olive oil, lemon juice and zest, salt, garlic and coriander
- Stir the chicken well to coat with the marinade
- Cover or place into a sealed tupperware and place the chicken in the fridge for 2 hours or overnight
- Remove chicken from the fridge and prepare for cooking by placing one piece of chicken at a time onto the skewers, you should get 4 or 5. Place back into the fridge if not yet ready to cook
- When ready to cook the chicken, get the pan hot first (we used a griddle pan) and put a drizzle of oil in the pan
- Once the pan is hot, place each kebab down one at a time
- After 3-4 minutes, turn the skewers and repeat on the other side, they should be browning nicely by now
- Allow the chicken to continue cooking through, this will depend on how big your pieces are! They shouldn't take more than 10-15 minutes
- Serve
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