Chicken recipes
Marinated grilled chicken with spiced yogurt dip
4 (1)
135 min
Serves 4 - 6
General
Ingredients
- 1 lb boneless (skinless chicken breasts) 455 g boneless (skinless chicken breasts)
- For the chicken marinade For the chicken marinade
- 2 tbsp rice wine vinegar 30 ml rice wine vinegar
- 4 tbsp olive oil 59 ml olive oil
- 1 tbsp dried oregano 15 ml dried oregano
- 1/2 tsp garlic powder 2.5 ml garlic powder
- 1 tsp turmeric powder 4.9 ml turmeric powder
- 1 tbsp onion powder 15 ml onion powder
- 1/2 tsp sugar 2.5 ml sugar
- 1/2 tsp black pepper 2.5 ml black pepper
- Salt to taste Salt to taste
- Wooden skewers Wooden skewers
- For the spiced yogurt dip For the spiced yogurt dip
- 1 1/2 cup yogurt 360 ml yogurt
- 1 tsp dried oregano 4.9 ml dried oregano
- 1/2 clove garlic (minced) 0.5 clove garlic (minced)
- Salt to taste Salt to taste
- 2 tbsp olive oil 30 ml olive oil
Method
Marinade the chicken
Cut chicken into long, thin stripes (3/4 inch thick), then cut each stripe into 1 inch pieces.
In a bowl add all the marinade ingredients and stir until well blended.
Add the chicken and marinade into a plastic freezer bag and stir well to coat the chicken well. Remove as much air from the bag as possible and seal the bag, then 'massage' the chicken so that it gets completely covered in the marinade. Refrigerate for at least 2 hours (you can do this the day before).
Make the spiced yogurt
Add the yogurt and remaining ingredients (spices, garlic and olive oil) in a bowl and stir well. Cover with plastic wrap and refrigerate until ready to use.
Cook the chicken
Soak skewers in water for 15 minutes.
When the chicken has marinaded, thread it on the wooden skewers (thread 5 to 6 chicken pieces on each skewer).
Cook the chicken on grill grates for 10 to 15 minutes or until cooked in the middle.
Serve chicken with the spiced yogurt, pitta bread and couscous or french fries.
Cut chicken into long, thin stripes (3/4 inch thick), then cut each stripe into 1 inch pieces.
In a bowl add all the marinade ingredients and stir until well blended.
Add the chicken and marinade into a plastic freezer bag and stir well to coat the chicken well. Remove as much air from the bag as possible and seal the bag, then 'massage' the chicken so that it gets completely covered in the marinade. Refrigerate for at least 2 hours (you can do this the day before).
Make the spiced yogurt
Add the yogurt and remaining ingredients (spices, garlic and olive oil) in a bowl and stir well. Cover with plastic wrap and refrigerate until ready to use.
Cook the chicken
Soak skewers in water for 15 minutes.
When the chicken has marinaded, thread it on the wooden skewers (thread 5 to 6 chicken pieces on each skewer).
Cook the chicken on grill grates for 10 to 15 minutes or until cooked in the middle.
Serve chicken with the spiced yogurt, pitta bread and couscous or french fries.
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