Ingredients: |
Ingredients: 1 tsp. dried crushed red pepper
2 tsp. Hungarian sweet paprika
1 c. (8 oz.) plain whole-milk Greek-style yogurt
3 tbsp. extra-virgin olive oil
2 tbsp. red wine vinegar
2 tbsp. tomato paste
2 tsp. coarse kosher salt
1 tsp. freshly ground black pepper
6 garlic cloves, peeled and flattened (or 3 tsp. minced garlic)
2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
2-1/4 pounds skinless boneless chicken, cut into 1-1/4 inch cubes
Will need flat metal skewers or wooden skewers (soaked in water before using)
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Directions: |
Directions:Place dried crushed red pepper and paprika in a large bowl, and stir in 2 tbsp. warm water and let stand until paste forms, about 5 mins. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 tsp. coarse salt, and 1 tsp. black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour (can be made 1 day ahead; keep chilled).
Prepare barbecue (medium-high heat). Thread chicken pieces on skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional paprika, if desired. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10-12 mins. total. Transfer skewers to platter. Surround with lemon wedges and serve. |
Personal
Notes: |
Personal
Notes: In trying to get the kids to try new foods, I asked them to take turns picking out recipes and helping me prepare them. Jackson picked out this recipe from my Bon Appetit magazine and measured and mixed all the ingredients. These lemony, garlicky, tangy kebabs were a hit with the entire family--quite an accomplishment! Makes 4-6 servings
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This recipe for Turkish Yogurt-Marinated Chicken Kebabs is from