Yoghurt Marinated Chicken Skewers
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| picture by Shruti Jagdeesh and for ITP Publishing |
I'm a little tired after a long day but so looking forward to trying The Ivy and having a girls night out that I'm making the effort to get off that couch! :) So as I'm exploring the new foodie place in town, I leave you with a delectable chicken skewer recipe which is simple, juicy and absolutely delicious!
Easy. Prep & Cook Time: ~2 hours 40 minutes (including marinating time)
Serves 4 - 6
- 1200g chicken breast, cut into about 2.5 cubes
- 300g fresh yoghurt
- 4 garlic cloves, minced
- 1 tsp paprika
- ½ tsp salt
- ½ tsp white pepper
- 2 tsp Worcester sauce
- 2 tsp Dijon mustard
- 1 pack brown mushrooms
- 1 large red pepper, cut into about 2.5 cm pieces
- pack of pearl onions, peeled
In a bowl prepare the marinade by combining yoghurt, garlic, paprika, salt, pepper, Worcester sauce and mustard. Coat the chicken cubes in the marinade, cover and place it in the fridge for at least 2 hours, or overnight.
Drain the chicken from the marinade, then start assembling the skewers. Pierce a couple of chicken cubes, then paprika slices, mushrooms, then the onions and so on.
Make sure the grill is hot and ready before placing the chicken skewers on top. Cook them for about 10 - 12 minutes, rotating occasionally, making sure to get an even grill on all sides. Bon appétit!
*As featured in Harper's Bazaar Arabia - April 2011
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