SKINNY YOGURT MARINATED CHICKEN KEBABS
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The marinade is so so tangy and tenderizing and actually sticks to the chicken. It has a few mediterranean flavors: cumin, yogurt, and garlic. All blended with a few chili powder, onion, olive oil, and salt. I discovered that marinating the hen for about 2 hours was sufficient to taste and tenderize the beef but you possibly can cross as plenty as overnight. These are grilled for about 10 minutes and that’s beautiful a lot it!
Serve these with any variety of veggies or only a inexperienced salad for leaner variety of meal otherwise you possibly can upload your favourite starch (rice, quinoa, pasta, etc.). They reheat actually well, even although I doubt you’ll have any leftovers but both way, you possibly can pack these for lunch, shred the hen for salad or use leftovers to make gyros (yum ← one other of my favorites that I’m hoping to share soon!).
SKINNY YOGURT MARINATED CHICKEN KEBABS
INGREDIENTS:
7 oz. plain Greek yogurt (I used Fage total)
3 enormous garlic cloves, pressed
1 tsp. chili powder
1 tsp. floor cumin
1 small yellow onion, grated
1 Tbsp. extra-virgin olive oil
1/2 tsp. sea salt
1 1/2 lbs. boneless, skinless, hen thighs, cut into bite-size pieces
fresh floor black pepper
minced parsley, garnish (optional)
INSTRUCTIONS:
In a medium bowl, combine the yogurt with garlic, chili powder, cumin, onion, olive oil, sea salt, and recent floor black pepper, to taste. Add the hen and stir to coat evenly. Cover and refrigerate for at the very least 2 hours as plenty as overnight.
When able to cook, preheat the grill on high. Thread the items of hen onto the skewers and grill, turning frequently, till hen juices run clear, about 8-10 minutes.
Sprinkle with minced parsley (optional) and serve immediately.
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