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- Grilled Chicken Skewers with Herbed Yogurt Dip
Grilled Chicken Skewers with Herbed Yogurt Dip
Ingredients
Step by step process
Marinade
- 1
Cut the chicken breasts into larger cubes so they stay juicy on the skewers and do not dry out during grilling.
- 2
In a bowl, mix the olive oil, lemon juice, crushed garlic, sweet paprika, oregano, salt and pepper.
TIP:A basic marinade consists of fat, an acidic component, and seasoning. Oil helps carry flavor, lemon juice or vinegar brightens it, and herbs and spices add character. Marinate in the refrigerator and adjust the time to suit the type of ingredient.
- 3
Add the meat to the marinade, coat it thoroughly and let it rest in the refrigerator for at least 30 minutes.
TIP:Let the meat marinate in the refrigerator only long enough for the flavor to develop without damaging its texture. Chicken often needs just 30 minutes to a few hours, and strongly acidic marinades should not be left on unnecessarily long.
Preparing the Skewers and Dip
- 4
Cut the zucchini into thicker half-moons, the bell pepper into larger squares and the red onion into wedges so they do not fall apart on the grill.
- 5
Thread the marinated chicken, bell pepper, zucchini and onion onto skewers, alternating the pieces. Do not pack them too tightly together.
- 6
Mix the Greek yogurt with the sour cream, finely chopped chives, crushed garlic and lemon juice. Then season the dip with salt and pepper.
Grilling
- 7
Preheat the grill to medium-high heat and lightly oil the grate so the skewers do not stick.
- 8
Grill the skewers for about 12 to 15 minutes, turning them regularly and watching so the chicken develops color but stays juicy.
- 9
Once the meat is cooked through to the center and the vegetables are lightly charred, move the skewers away from direct heat and let them rest briefly.
Serving
- 10
Serve the finished skewers while still warm with the chilled herbed dip, ideally right at the table during a summer gathering outdoors.
More tips:
If you are using wooden skewers, soak them in water for at least 20 minutes beforehand so they do not blacken on the grill.
Do not cut the chicken pieces too small, because thicker cubes will stay much juicier after grilling.
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Topic: American Cuisine
