Aromatic Chicken Skewers with Yogurt Marinade

Aromatic Chicken Skewers with Yogurt Marinade

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Cook Time

8 h 20 min

Servings

4

Difficulty

Easy

Prep Time

25 Min

Description

These aromatic chicken skewers are a delightful twist on traditional kebabs, perfect for a summer barbecue or a casual get-together. The chicken thighs are marinated in a creamy yogurt mixture infused with garlic, lemon juice, and a blend of warm spices like cumin, paprika, and a hint of cinnamon. The yogurt tenderizes the chicken, while the spices create a flavorful crust when grilled. I've been making this recipe for years, and it's always a crowd-pleaser. The marinade can be prepared ahead of time, making it ideal for meal prepping. Serve with a side of rice or a fresh salad for a complete and satisfying meal. The slight kick from the red pepper flakes adds a lovely warmth, but feel free to adjust the amount to your liking. Enjoy!

Ingredients (13 ingredients)

  • 1 cup whole-milk Greek yogurt
  • 6 clove garlic, minced
  • 2 tablespoon olive oil
  • 2 tablespoon freshly squeezed lemon juice
  • 2 tablespoon ketchup
  • 1 tablespoon red pepper flakes
  • 1 tablespoon salt
  • 1.5 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 0.125 teaspoon ground cinnamon
  • 2.5 pounds boneless, skinless chicken thighs, halved
  • 4 piece long metal skewers

Preparation (5 steps)

1

Prepare the Yogurt Marinade

Thermomix® Setting
20 sec/Speed 3

Add 1 cup whole-milk Greek yogurt, 6 cloves minced garlic, 2 tablespoons olive oil, 2 tablespoons freshly squeezed lemon juice, 2 tablespoons ketchup, 1 tablespoon red pepper flakes, 1 tablespoon salt, 1 ½ teaspoons ground cumin, 1 teaspoon freshly ground black pepper, 1 teaspoon paprika, and ⅛ teaspoon ground cinnamon to the mixing bowl. Mix for 20 Sec./Stufe 3 until well combined.

20
2

Marinate the Chicken

Place 2 ½ pounds boneless, skinless chicken thighs, halved, into the yogurt marinade and coat them thoroughly on all sides. Cover the bowl with plastic wrap and refrigerate for 2 to 8 hours.

3

Prepare the Grill

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

4

Thread Chicken onto Skewers

Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.

5

Grill the Kebabs

Place kebabs on the preheated grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side for 3 to 4 minutes. Continue cooking and turning until chicken is no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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Charlotte Thomas

Charlotte Thomas

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Allergens

  • Milk

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