Active Time
35 min
Total Time
8 3/4 hr
Soaking the chicken overnight in a yogurt marinade results in pillow-tender chunks faintly flavored with garlic. Turmeric adds a spark of Middle Eastern flavor and a happy orange hue.
Ingredients
Makes 6 (main course) or 8 to 10 (with <a href="/recipes/food/views/240165">pilaf</a> ) servings
Preparation
Step 1
Whisk together yogurt, lemon juice, garlic, turmeric, and 1 teaspoon salt in a large bowl, then add chicken, stirring to coat. Marinate, covered and chilled, at least 8 hours.
Step 2
If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white and you can hold your hand 5 inches above grill rack for 3 to 4 seconds, grill is ready (medium-hot). If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to medium-high.
Step 3
While grill heats, drain chicken, discarding marinade, and thread chicken pieces about 1/4 inch apart onto skewers.
Step 4
Lightly oil hot grill rack, then grill kebabs, covered only if using a gas grill, turning occasionally, until chicken is just cooked through, 4 to 6 minutes.
Nutrition Per Serving
• Chicken can be marinated up to 16 hours.
• If you aren't able to grill outdoors, kebabs can be cooked in batches in a lightly oiled large (2-burner) ridged grill pan over medium-high heat, turning occasionally, 5 to 7 minutes.
Leave a Review
Reviews (6)
Back to Topyummy. I made for my neice's bridal shower and it was a hit. I soaked wood scewers 2 nights prior and scewered the chicken a night early. Very important not to overcook.
adamlo
Mpls MN
5/21/2014
Super easy, very tasty. The chicken was quite moist with a mild, but pleasant lemony flavor - not at all boring. I served this with a pilaf dish that had a slight kick to it along with a Greek salad and whole wheat pita. The chicken gave a nice balance to a dinner with lots of flavor.
Stephanie_S
Southern California
12/4/2013
My family loves this recipe. It's got a nice flavor, and goes along with a salad great. We use it as a summer dish when it's too hot to eat really heavy, and as I'm not that familiar with Middle Eastern cooking, to be honest I don't serve Middle Eastern side dishes with it, but I do make it exactly as the recipe is written and it's really delicious. It's my 3 year old son's favorite meal, and he's a pretty picky eater, so that always gets high marks from me. Although I think if I served everything on a skewer, it might make mealtime more interesting to him. ;-)
mattysmama
Florida
8/8/2010
I made this recipe, but kicked it up a little bit by using lime juice instead of lemon juice, skipping the tumeric, and adding fresh cilantro instead. I added salt and pepper to the marinade as well. I popped some bell peppers, onions, and mushrooms onto the skewers with the chicken and cooked on a grill pan in the kitchen. My dinner guests *loved* them!
Anonymous
Phoenix, AZ
8/4/2008
To the reviewer who thought it was bland: it is, but this dish is best served with onions, tomatoes, and a yogurt sauce with pita bread. It brings the flavors together nicely; the recipe misses out on this bit of info.
mnkhaki
New York
11/29/2007
This had a very plain, bland taste. Not going to make this dish again.
Anonymous
Joe & Dom's Mom
9/17/2007
