Smoky and Spicy Yogurt Marinated Chicken Kebabs Recipe - 华体会体育推荐

Why This Recipe Works

Using chicken thighs instead of chicken breasts results in juicier and more flavorful kebabs.
The yogurt in the marinade helps keep the chicken from drying out over high direct heat.
A mixture of both smoked and hot paprika gives a delicious smoky and spicy flavor, plus an attractive red color.

Simple, delicious, and extraordinarily versatile, good skewered meat is the perfect excuse to head out to the grill on a summer's afternoon with a nice, cool beer (or three). You'retotallybeing productive, we promise. Start off with ourguide to great grilled kebabs. Grill, eat, repeat. Not bad, huh?

This recipe is all about spice. As I went to put together a traditionaltandoori marinadefor these chicken kebabs, I paused for a minute and decided to take things in a new direction. I kept the yogurt base, which keeps the meat juicy, as well as the lemon, ginger, garlic, and cumin. But then, instead of mixing in an Indian spice blend, I tried an equal combo of smoked paprika, hot paprika, and cayenne.

The resulting kebabs were equally, if not more, delicious than the tandoori chicken I'd originally set out to make. The two paprikas gave a strong smoky and spicy boost to the moist, tender chicken. It just goes to show how even a small change can create something totally and wonderfully new.

June 2014

Smoky and Spicy Yogurt Marinated Chicken Kebabs

Prep10 mins

Cook40 mins

Active40 mins

Marinating Time4 hrs

Total4 hrs 50 mins

服务4 to 6 servings

A riff on tandoori-style chicken, these chicken kebabs are marinated with smoked and hot paprika in place of the more traditional Indian spice blend.

1cupplain yogurt
1/4cuplemon juicefrom 2 lemons
3tablespoonsextra virgin olive oil
1tablespoon细碎的去皮fresh ginger
1tablespoonkosher salt
2teaspoonssmoked paprika
2teaspoonspaprika
2teaspoonsfreshlyminced garlic(about 2 medium cloves)
1teaspoonfreshlyground black pepper
1/2teaspoonground cumin
1/2teaspooncayenne pepper
2poundsskinless,boneless chicken thighs, cut into 1 1/2-inch cubes

酸奶搅拌在一起,柠檬汁、油、姜、salt, smoked paprika, hot paprika, garlic, black pepper, cumin, and cayenne pepper in a medium bowl. Place chicken in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for 4 to 8 hours.

Serious Eats / Maureen Celestine
Thread chicken tightly onto skewers.

Serious Eats / Maureen Celestine
Light one chimney full of charcoal.When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.Clean and oilthe grilling grate. Grill skewers until well browned on all sides and center of chicken registers between 160-165°F (71-74°C) on an instant read thermometer, 3-4 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.

Serious Eats / Maureen Celestine

Special Equipment

Grill; wooden skewers, soaked in water for at least 30 minutes prior to use

Notes

Type of fire:Direct
Grill heat:Medium-high

Nutrition Facts(per serving)
295	Calories
15g	Fat
3g	Carbs
39g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	295
% Daily Value*
Total Fat15g	19%
Saturated Fat 4g	22%
Cholesterol187mg	62%
Sodium505mg	22%
Total Carbohydrate3g	1%
Dietary Fiber 0g	1%
Total Sugars 3g
Protein39g
Vitamin C 1mg	4%
Calcium 88mg	7%
Iron 2mg	9%
Potassium 514mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)