Friday, August 30, 2013

Chicken skewers

These are super simple skewers with a great flavor. The picture above is unfortunately the only one I remembered to take at the end, and I`m not sure where some of the others are hiding, so I`ll have to make this again soon. Darn. :-)

You can make this the day before and then just let it marinate until you are ready to grill. Great for parties. Also, I had been planning to see how it handled freezing, but they were so good there were none left. I will try it next time though.

If you do have any leftovers, they are great with either hummus or greek yogurt in a pita pocket or tortilla for lunch. Throw in some greens and you have something yummy and filling.

I found the original recipe online while looking for something new to do to my chicken. They had a chutney with it, which I left out, but if it sounds interesting, check it out.

What you need:

400-500 g of chicken. Either I used the precut pieces to save time, but normally would use tenders
150 g greek yogurt (or regular, plain if you can`t find any)
2 cloves minced garlic
1/4 to 1/3 cup diced onion
1 tsp grated fresh ginger. If you don`t have any, you can use 1/8 tsp of ground
1 tsp ground cumin (Kreuzk├╝mmel)
1/2 tsp ground coriander
1/2 tsp cinnamon
1/2 tsp turmeric (Kurkuma)
2 Tbls lemon juice

Either cut your chicken into bite size pieces, or use the pre-cut.

Get a large zipping bag and put it inside a bowl (to help hold the shape while you add things)

Add the yogurt, lemon juice, garlic and onion. Squeeze the bag to mix well (or if you prefer, pre-mix everything in a bowl. I try to do everything as compactly as possible in my small kitchen)

Add the chicken to the bag

Mix the spices in a small bowl and then add to the bag

Seal and mix around to coat. Place in the fridge at least 4 hours, or overnight.

For the skewers, make sure you soak them in water at least 20 minutes before adding the chicken.


That`s it, easy, right? :-) Serve with a salad, pita and hummus (I also did vegetable skewers)