Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup olive oil
- 1/4 cup plain Greek yogurt
- 2 tablespoons tomato paste
- 2 tablespoons lemon juice
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup Kars Gravyeri cheese, grated
- 1/4 cup fresh parsley, chopped
Special Equipment Needed:
- Skewers (if using wooden skewers, soak in water for 30 minutes before using)
Step-by-Step Instructions:
1. In a large bowl, whisk together the olive oil, Greek yogurt, tomato paste, lemon juice, smoked paprika, cumin, garlic powder, salt, black pepper, and cayenne pepper until well combined.
2. Add the chicken cubes to the bowl and toss to coat with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
3. Preheat the grill to medium-high heat.
4. Thread the chicken cubes onto skewers, leaving a little space between each piece.
5. Grill the chicken kebabs for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the outside.
6. Sprinkle the grated Kars Gravyeri cheese over the chicken kebabs and let it melt for 1-2 minutes.
7. Remove the chicken kebabs from the grill and sprinkle with chopped parsley.
8. Serve hot with your favorite side dishes.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-12 minutes
Temperature:
Grill temperature: medium-high heat
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 320
Fat per serving: 20g
Carbohydrates per serving: 4g
Protein per serving: 30g
Substitutions for ingredients:
- You can use chicken thighs instead of chicken breasts.
- If you don't have Kars Gravyeri cheese, you can use any other type of melting cheese, such as mozzarella or cheddar.
Variations:
- You can add vegetables to the skewers, such as bell peppers, onions, and cherry tomatoes.
- You can use different spices in the marinade, such as oregano, thyme, or coriander.
Tips and Tricks:
- Make sure to marinate the chicken for at least 2 hours to allow the flavors to develop.
- If using wooden skewers, soak them in water for 30 minutes before using to prevent them from burning on the grill.
- Don't overcrowd the skewers, as this can prevent the chicken from cooking evenly.
- Use a meat thermometer to ensure that the chicken is cooked through (165°F internal temperature).
Storage Instructions:
Leftover chicken kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the chicken kebabs, 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 kebabs on a platter with a sprinkle of chopped parsley and some lemon wedges on the side.
Garnishes:
Chopped parsley and lemon wedges.
Pairings:
- Serve with a side of rice pilaf or grilled vegetables.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Rice pilaf
- Grilled vegetables
- Greek salad
- Hummus and pita bread
Troubleshooting Advice:
- If the chicken is sticking to the grill, brush the grill grates with oil before cooking.
- If the chicken is not cooking evenly, rotate the skewers every few minutes.
Food Safety Advice:
- Always wash your hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure that the chicken is cooked through (165°F internal temperature).
- Discard any leftover marinade that has come into contact with raw chicken.
Food History:
Kars Gravyeri cheese is a type of Turkish cheese that is similar to Swiss cheese. It is named after the city of Kars in northeastern Turkey.
Flavor Profiles:
This recipe has a smoky, spicy flavor from the paprika and cayenne pepper, balanced by the tangy yogurt and lemon juice. The melted Kars Gravyeri cheese adds a creamy, nutty flavor to the dish.
Serving Suggestions:
Serve the chicken kebabs with a side of rice pilaf or grilled vegetables, and a glass of crisp white wine.
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Region: Turkish