Yogurt Marinated Chicken Skewers With Toum Garlic Sauce

You can never have too many main course recipes, so give Yogurt Marinated Chicken Skewers With Toum Garlic Sauce a try. For $1.55 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains around 19g of protein, 9g of fat, and a total of 194 calories. This recipe serves 6. This recipe from Epicurious requires dried mint, skim milk yogurt, sweet onion, and skinless boneless chicken breast halves. This recipe is liked by 1099 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 62%, which is solid. If you like this recipe, you might also like recipes such as Lebanese Garlic Sauce (Toum), Irish Stout and Garlic Marinated Lamb Tenderloin Skewers with Honey Dipping Sauce, and Yogurt Marinated Lamb Skewers.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Preparation In a small bowl, combine the yogurt, onion, garlic, lemon, mint, and olive oil. Cut the chicken into 1- to 2-inch (2.5 to 5 cm) pieces and place them in a medium bowl or a plastic ziplock bag. Pour the marinade over the chicken, cover the bowl or seal the bag, and refrigerate for at least 8 and up to 24 hours (the longer, the more flavorful). Preheat a grill or broiler on medium-high. Place the chicken in a colander and drain off the marinade. Pat the chicken dry with paper towels. Thread 6 skewers with the chicken, leaving some breathing room (about 1/8 inch / 3 mm) between the pieces. Generously season the chicken all over with salt and pepper. Grill the chicken over medium-high heat, or broil them on a broiler or sheet pan, until the chicken is cooked through and is slightly charred around the edges, about 10 minutes on the grill and about 20 minutes under the broiler. Turn the skewers over halfway through cooking. Remove the cooked chicken from the skewers with a fork. Serve the chicken hot with the toum, either on the side for dipping or drizzled over the chicken after it has been removed from the skewers. From Rose Water and Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen 2015 by Maureen Abood. Reprinted with permission from Running Press, a member of the Perseus Books Group.Buy the full book from Amazon.

 

Step by step:

1. In a small bowl, combine the yogurt, onion, garlic, lemon, mint, and olive oil.

2. Cut the chicken into 1- to 2-inch (2.5 to 5 cm) pieces and place them in a medium bowl or a plastic ziplock bag.

3. Pour the marinade over the chicken, cover the bowl or seal the bag, and refrigerate for at least 8 and up to 24 hours (the longer, the more flavorful).

4. Preheat a grill or broiler on medium-high.

5. Place the chicken in a colander and drain off the marinade. Pat the chicken dry with paper towels. Thread 6 skewers with the chicken, leaving some breathing room (about 1/8 inch / 3 mm) between the pieces. Generously season the chicken all over with salt and pepper.

6. Grill the chicken over medium-high heat, or broil them on a broiler or sheet pan, until the chicken is cooked through and is slightly charred around the edges, about 10 minutes on the grill and about 20 minutes under the broiler. Turn the skewers over halfway through cooking.

7. Remove the cooked chicken from the skewers with a fork.

8. Serve the chicken hot with the toum, either on the side for dipping or drizzled over the chicken after it has been removed from the skewers.

9. From Rose Water and Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen 2015 by Maureen Abood. Reprinted with permission from Running Press, a member of the Perseus Books Group.Buy the full book from Amazon.

Nutrition Information:

covered percent of daily need