Prep time 35 minutes, Cook time 15 minutes
Wine pairing for this recipe can be found at Découvertes de Vin courtesy of my good friend, fellow foodie and wine expert Robert White.
Over the years I have made many variations of the chicken, beef or lamb Kabob however none of them seemed to compare to the quality of what you get at a restaurant that specializes in Kabob's. (Turkish, Afghani, Persian, Moroccan etc). My Kabob's typically came out decent, but dry and bland until I stumbled upon this recipe. I have since made this at least a dozen times and it is always a crowd pleaser. It is serious competition to the restaurant kabob. If you are going to make these do yourself a favor and serve them over Basmati Rice Pilaf with Dried Fruit and Almond Slices. (See recipe in the blog).
Ingredients:
1 cup plain Greek yogurt
2 Tbsp olive oil
2 Tsp paprika
1/2 Tsp cumin
1/3 Tsp cinnamon
1 Tsp crushed red pepper
Zest from one lemon
2 Tbsp fresh squeezed lemon juice
1 3/4 Tsp sea salt
1/2 Tsp black pepper
5 garlic cloves (minced)
2 1/2 pounds boneless skinless chicken
1 large red onion (cut into wedges)
Instructions:
In a large bowl, combine the yogurt, paprika, olive oil, cinnamon, red pepper flakes, lemon zest, cumin, cinnamon, salt, pepper, garlic and lemon juice. Mix well.
Cut chicken into 1 inch squares and mix into the marinade fully covering all of the chicken.
Using 6 to 8 skewers, alternate chicken and red onion place on a cookie sheet, cover and refrigerate at least 8 hours (Preferably overnight).
Preheat your grill to medium high heat and grill the Kebob's until golden brown and cooked through.
As mentioned above, these deserve to be paired with another crowd pleaser Basmati Rice Pilaf with Dried Fruit and Almonds (See recipe in blog)