Ingredients with Measurements:
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup plain yogurt
- 2 tbsp tomato paste
- 2 tbsp paprika
- 2 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- Wooden skewers, soaked in water for at least 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together the olive oil, lemon juice, yogurt, tomato paste, paprika, cumin, coriander, garlic powder, onion powder, salt, and black pepper.
2. Add the chicken cubes to the bowl and toss to coat evenly with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
4. Preheat the grill or grill pan to medium-high heat.
5. Thread the chicken cubes onto the soaked wooden skewers, leaving a little space between each piece.
6. Grill the kebabs for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the outside.
7. Remove the kebabs from the grill and let them rest for a few minutes before serving.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 6g
Protein: 35g
Sodium: 560mg
Sugar: 2g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Lemon juice can be substituted with lime juice.
- Plain yogurt can be substituted with Greek yogurt or sour cream.
- Tomato paste can be substituted with ketchup or barbecue sauce.
Variations:
- Add diced bell peppers, onions, or cherry tomatoes to the skewers for added flavor and color.
- Use different spices or spice blends to change up the flavor profile.
- Substitute the chicken with beef, lamb, or shrimp.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Don't overcrowd the skewers to ensure even cooking.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kebabs in the microwave or oven until heated through.
Presentation ideas:
Arrange the kebabs on a platter and garnish with fresh herbs, lemon wedges, or sliced onions.
Garnishes:
Fresh herbs, lemon wedges, sliced onions
Pairings:
Serve the kebabs with rice, pita bread, or a side salad.
Suggested side dishes:
- Greek salad
- Tabbouleh
- Hummus and pita bread
- Grilled vegetables
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grates with oil before cooking.
- If the chicken is not cooking evenly, adjust the heat or move the skewers to a cooler part of the grill.
Food safety advice:
- Always wash your hands and utensils before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Discard any leftover marinade that has come into contact with raw chicken.
Food history:
Jalamah-style chicken kebabs are a popular Middle Eastern dish that originated in Syria. They are typically marinated in a mixture of spices, lemon juice, and yogurt before being grilled to perfection.
Flavor profiles:
Savory, smoky, tangy
Serving suggestions:
Serve the kebabs with a side of rice or pita bread and a refreshing salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A