Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup plain Greek yogurt
- 1/4 cup chopped fresh cilantro
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8-10 wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine the Greek yogurt, cilantro, olive oil, lemon juice, honey, smoked paprika, cumin, garlic powder, salt, and black pepper. Mix well.
2. Add the chicken cubes to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the chicken cubes onto the soaked wooden skewers, leaving a little space between each piece.
5. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. Remove the skewers from the grill and let them rest for a few minutes before serving.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 230
Total Fat: 9g
Saturated Fat: 2g
Cholesterol: 85mg
Sodium: 390mg
Total Carbohydrates: 7g
Dietary Fiber: 1g
Sugar: 5g
Protein: 29g
Substitutions for ingredients:
- Chicken: You can use boneless, skinless chicken thighs instead of chicken breasts.
- Greek yogurt: You can use sour cream or plain yogurt instead of Greek yogurt.
- Cilantro: You can use parsley or basil instead of cilantro.
- Honey: You can use maple syrup or agave nectar instead of honey.
- Smoked paprika: You can use regular paprika or chili powder instead of smoked paprika.
Variations:
- Vegetarian: You can use firm tofu or vegetables such as bell peppers, onions, and zucchini instead of chicken.
- Spicy: You can add cayenne pepper or red pepper flakes to the marinade for a spicier version.
- Lemon garlic: You can add minced garlic and lemon zest to the marinade for a lemon garlic flavor.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
- Don't overcrowd the skewers, leave a little space between each piece of chicken to ensure even cooking.
- Let the skewers rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover chicken skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken skewers, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken skewers on a platter with a side of churri sauce for dipping.
Garnishes:
Garnish the chicken skewers with chopped cilantro or parsley.
Pairings:
Serve the chicken skewers with a side of rice or grilled vegetables.
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grill grates with oil before grilling.
- If the chicken is not cooked through, continue grilling for a few more minutes until it reaches an internal temperature of 165°F.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Churri sauce is a popular condiment in South American cuisine, typically made with cilantro, garlic, vinegar, and oil. It is often served with grilled meats and vegetables.
Flavor profiles:
The chicken skewers are marinated in a spicy, smoky, and slightly sweet churri sauce, which gives them a bold and flavorful taste.
Serving suggestions:
Serve the chicken skewers as an appetizer or main dish at a summer barbecue or outdoor gathering.
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Region: Indian