11 June 2013

Recipe review: chicken kebabs in yogurt marinade

This is another fantastic recipe from Louisa Shafia's The New Persian Kitchen, though I have made a couple of simplifications in the version I have included below.  This marinade yielded the most tender, tangy chicken I've ever had done on the grill, while still managing to achieve a great char.  I added some hunks of onion and zucchini to these kebabs, though the original recipe calls for cherry tomatoes, instead.

Served with the Tomato and Cucumber Salad I reviewed last week from this book and my Greek Lemon Rice with Lentils, this made for a great afternoon barbecue last weekend.

Chicken Kebabs in Yogurt Marinade: Joojeh Kebab
Modified from Louisa Shafia's The New Persian Kitchen

Serves 4

5 cloves garlic, minced
1/2 cup lemon juice
1 cup plain yogurt
1 scant teaspoon ground turmeric
salt and black pepper to taste
1+ pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 small zucchini, cut into 1/2-inch rounds
1/2 while onion, cut into large wedges
olive oil for drizzling

In a large, freezer-weight zip-top bag, combine the garlic, lemon juice, yogurt, and turmeric until smooth (just squeeze the bag until it's mixed together).  Season the cut chicken with salt and pepper and add to the bag, massaging to combine.  Refrigerate overnight.

When ready to grill, place pieces of onion, chicken, and zucchini on skewers, allowing extra marinade to drip off chicken before placing on the grill.  Drizzle generously on both sides with olive oil and cook over hot coals until charred.  This took me 20 minutes, turning twice while cooking