Spiced Yogurt Kebabs

Spiced Yogurt Kebabs
Fine Cooking | Fall 2004

Yield: Makes 4 servings


1 cup plain yogurt
3 tablespoons fresh lemon juice
1 clove garlic — minced
2 scallions — thinly sliced
1/2 cup fresh cilantro — coarsely chopped
1 1/2 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground turmeric (optional)
1 teaspoon crushed red chile flakes
1 teaspoon kosher salt and freshly ground black pepper
4 boneless skinless chicken breast halves — cut into 1 1/2-inch chunks
lemon wedges — for serving

Combine the yogurt, lemon juice, garlic, scallions, cilantro, coriander, cumin, ginger, allspice, turmeric (if using), chile flakes, salt, and pepper in a nonreactive dish or in a zip-top plastic bag. Toss the chicken in the marinade and allow it to marinate at room temperature for 20 minutes. (If you want to marinate it for longer–up to 6 hours is fine–refrigerate the chicken.)

Heat the broiler with the rack as close to the heat source as possible, or heat a gas grill, covered, to high. Thread the chicken pieces onto skewers.

Broil or grill the kebabs, turning once, until golden on both sides and cooked through but still succulent, about 10 minutes total. Serve immediately, with lemon wedges, if you like.


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