Tested by Wai Han Smith – Nov 2014
http://www.onceuponachef.com/2012/09/middle-eastern-chicken-kebabs.html#tabrecipe
Ingredients
- 1 cup plain whole milk Greek yogurt
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1/2 teaspoon cumin
- 1/8 teaspoon cinnamon
- 1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don’t like heat)
- Zest from one lemon
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- 1-3/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 5 garlic cloves, minced
- 2-1/2 pounds boneless skinless chicken thighs (or 2 pounds boneless skinless chicken breasts), trimmed of any excess fat and cut into large bite-sized pieces
- 1 large red onion, cut into wedges
- Vegetable oil, for greasing the grill
Excellent recipe, I marinated the chicken over night and then placed them on the skewers to cook the next day. I made some smoked garlic mayonnaiseas suggested by Suey Yip and shredded cabbage which was dressed in a little olive oil and lemon juice, salt and pepper and served with a pitta bread. It was so yummy and satisfied my craving for a shop bought kebab. I will definitely make this again. I will be trying this marinade with lamb next time.