Lebanese chicken kebabs

Name: Lebanese chicken kebabs
Ingredients: 1 large boneless chicken breast (600 g); 5 tablespoons plain yogurt; 1 tablespoon sweet ketchup; 2 tablespoons and 1 teaspoon olive oil; 3 tablespoons lemon juice; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon sweet paprika; 1 level teaspoon garlic powder; 1 level teaspoon garam masala; 1 level teaspoon dried oregano; 6 wooden skewers

Meat - Lebanese chicken kebabs by Marta D. - Recipia

Ketchup goes into the yogurt marinade for Lebanese chicken kebabs, and the pieces brown on skewers in a grill pan. I came across the idea at Ruxy’s and tried it straight away; I’m a big fan of well-seasoned chicken breast that stays juicy, and pieces about 3 cm across are easy to turn. Prep: 15 minutes. Cook: 14 minutes. Rest: 1 hour. Total time: 1 hour and 29 minutes. Serves: 3. About 360 kcal and 46 g protein per serving.

Ingredients

1 large boneless chicken breast (600 g)
5 tablespoons plain yogurt
1 tablespoon sweet ketchup
2 tablespoons and 1 teaspoon olive oil
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon sweet paprika
1 level teaspoon garlic powder
1 level teaspoon garam masala
1 level teaspoon dried oregano
6 wooden skewers

Preparation

1. Pat the chicken breast dry with paper towels and cut it into pieces about 3 cm across. This takes about 5 minutes. 2. In a bowl, mix the yogurt, ketchup, 2 tablespoons olive oil, lemon juice, salt, pepper, paprika, garlic powder, garam masala and oregano. Mix for about 5 minutes, until you have a smooth marinade. 3. Add the chicken to the bowl and turn the pieces until coated. Cover the bowl and refrigerate for at least 1 hour or overnight. 4. During the last 30 minutes of marinating, soak the wooden skewers in cold water. 5. Thread the chicken onto the 6 skewers, which takes about 5 minutes. 6. Brush the grill pan with 1 teaspoon olive oil and heat it for 2 minutes over medium heat. 7. Put the skewers in the pan and cook for 12 minutes, turning them so they brown on all sides. They’re ready when browned and the chicken is cooked through. 8. Serve warm.

Notes

Store any leftover skewers in a sealed container in the refrigerator and eat within 3 days. For a dairy-free version, replace the yogurt with the same amount of unsweetened soy yogurt; plain yogurt contains dairy. Pieces larger than 3 cm may need another 2-3 minutes in the pan, while very small pieces dry out before they brown. Choose a chicken breast with an even thickness so you can cut similarly sized pieces and avoid thin edges next to thick pieces. When I’m cooking for more people, I cook the skewers in batches and keep the uncooked chicken chilled until I’ve cleared the pan. With wooden skewers, I leave the ends beyond the hot surface so they don’t turn black. If you’re making a sauce too, serve it separately; any marinade that has touched raw chicken must be boiled before serving. Put warm flatbreads, sliced tomatoes and cucumber on the table too.

Frequently asked questions

What should I do if the chicken breast dries out?

Take the skewers off the heat when the center of the chicken reaches 74°C. If you leave them on the heat after they’re cooked, the breast dries out quickly.

Can I make these with boneless thighs?

Yes, use 600 g boneless thighs and cook the skewers for about 14 minutes, until browned and the meat is cooked through.

Can I bake the skewers in the oven?

Yes, put them on a baking tray and bake at 220°C for 15-18 minutes, turning them halfway through.

Why aren’t they browning properly?

The pan can lose heat if it’s too crowded; cook no more than 3 skewers at a time.