Chicken Kababs Recipe
Submitted By:from Chicago.
Chicken Kababs Notes
We make these year round. Great for barbecues or for mid-winter dinners. We have been making chicken kababs in yogurt-spice marinade for years, but the Baharat spice mix makes it easier. Yogurt is a great tenderizer for meat. If marinated overnight, the kababs take minimal time and effort to put together.
- 4 boneless, skinless chicken breasts
- 1 cup plain yogurt (middle-eastern if available)
- 3 cloves garlic, minced
- 1 tablespoon baharat spice blend
- 2 lemons, juiced
- 2 tablespoons olive oil
- to taste, salt
- 1 each, vegetables of your choice, cut into chunks (onions, zucchini, tomatoes, bell peppers)
Serves / Yields
Cut chicken into 1 1/2 inch cubes.
Mix the remaining ingredients thoroughly and check salt. Marinate the chicken for 2 hours or overnight in a sealed non-reactive container. Zip lock bags work well.
Oil skewers and thread chicken, alternating with vegetables. Baste vegetables with marinade. Grill, turning and basting occasionally, for 5-6 minutes or until done.
The kababs can also be cooked under the broiler.
Serve with Basmati rice or couscous with lemon wedges. A salad of romaine lettuce with cucumbers and tomatoes, sprinkled with olive oil, lemon juice and salt will round out the meal.
Photo by Dan Williamson.