Recipes
Ingredients
For the chicken
- 1 cup plain yogurt
- 1/2 cup sweet onion, peeled and chopped
- 4 garlic cloves, minced
- 1/2 lemon, juiced
- 1/4 cup mint leaves, chopped
- 2 tablespoons olive oil
- 8 skinless, boneless chicken thighs, about 1 pound, cut into 2-inch pieces
- 1/4 teaspoon coarse salt
- 1/4 teaspoon pepper, freshly ground
- 8 9.75 inch bamboo skewers, soaked in water for 30 minutes
For the sauce
- 12 garlic cloves, peeled
- 1/4 teaspoon coarse salt
- 1 lemon, juiced
- 1/4 cup water
- 3/4 cup neutral oil, such as safflower or canola
For the vegetables
- 2 sweet peppers, stemmed, seeded and cut into 2 inch pieces
- 8 mushroom caps
- 1/2 bunch asparagus, woody stems removed, or whole green onions trimmed
- 4 small waxy potatoes, sliced into coins, 1/4 inch thick
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 teaspoons neutral oil
To marinate the chicken
- In a small bowl, combine the yogurt, onion, garlic, lemon, mint and olive oil.
- Place the chicken pieces into the bowl and coat them completely with the marinade. Cover the bowl and marinate for at least 4 hours or overnight.
To prepare the sauce
- Place the garlic cloves, salt, lemon juice and water into a blender and pulse to liquefy the garlic.
- With the blender on high, drizzle in a steady, slow stream of oil until the sauce is thickened and all of the oil has been incorporated. This takes about 5 -7 minutes. The sauce should be the consistency of thick cream, if too thick add a little water to thin.
To prepare the vegetables
- Place the vegetables in a bowl and add the salt, pepper, and oil. Toss thoroughly to coat.
To cook
- Preheat grill or grill pan to medium high heat, about 375°F
- Remove the chicken from the marinade and discard the marinade. Thread the chicken onto the skewers, leaving some space between the pieces for even cooking. Season with salt and pepper.
- Grill the chicken for 2 - 3 minutes, then rotate the kebabs a quarter turn. Cook another 2 – 3 minutes then flip the kebabs over and repeat. Cook until internal temperature reaches 165°F, about 7 - 10 minutes, then transfer to a platter, cover loosely to keep warm.
- Grill the vegetables rotating and turning to desired doneness, about 10 minutes. Remove the asparagus/green onions from the grill after 3 - 5 minutes. The potatoes will take the longest to finish cooking.
- Remove chicken from skewers with a fork. Serve the chicken and vegetables hot with the lemon garlic sauce on the side for dipping or drizzled over the chicken and vegetables.
Chef's Narrative
Like buttermilk, a marinade of yogurt tenderizes and enlivens proteins. While more garlic than lemon, this pungent sauce bridges the chicken with just about any vegetable the season may offer.
Recipe Substitutions
Nutrition Facts:
Total Calories Per Serving: 360, Total Fat: 19g, Saturated: 3g, Trans Fat: 0g, Sodium: 490mg, Potassium: 632mg, Carbohydrate: 26g, Dietary Fiber: 5g, Protein: 22g
Allergens:
Milk
|
To marinate the chicken
To prepare the sauce
To prepare the vegetables
To cook
Chef's Narrative
Like buttermilk, a marinade of yogurt tenderizes and enlivens proteins. While more garlic than lemon, this pungent sauce bridges the chicken with just about any vegetable the season may offer.
Recipe Substitutions
Nutrition Facts:
Total Calories Per Serving: 360, Total Fat: 19g, Saturated: 3g, Trans Fat: 0g, Sodium: 490mg, Potassium: 632mg, Carbohydrate: 26g, Dietary Fiber: 5g, Protein: 22g
Allergens:
Milk
|
Ingredients
For the chicken
For the sauce
For the vegetables
|
Other recipes you might like
