Grilled Chicken Kebab

Any piece of food mostly meat that is grilled over charcoal fire is called kebab.

By using a flavorful, yogurt-based marinade, like the one seen herein, even inexperienced grillers can produce impressive results. I am sharing a simple kebab recipe which I often do over the weekends.

We can many combinations of these powders; corn starch, chilly powder, masala powder etc and prepare a marinade for these kebabs. The main ingredient should be a sour cream or thick yogurt or lemon juice. These sourness makes the chicken pieces soft and tender and gives a nice taste to the kebabs.

Ingredients:

1 cup yogurt 

2 tablespoons freshly squeezed lemon juice 

2 tablespoons olive oil 

2 tablespoons ketchup 

6 cloves garlic, minced 

1 tablespoon Aleppo red pepper flakes 

1 tablespoon salt 

1 1/2 teaspoons ground cumin 

1 teaspoon freshly ground black pepper 

1 teaspoon paprika 

1/8 teaspoon ground cinnamon 

500 grams boneless skinless chicken 

2 long metal skewers or wooden skewers

Method:

• Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
• Place chicken pieces into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Using 2 skewers for each kebab, thread half of the chicken pieces onto each pair of skewers making a fairly thick "log" shape.
• Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. 

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