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Duration:
30 mins
Servings:
Level:
Easy
Marinating chicken in a yogurt-based sauce guarantees tender, juicy, and flavorful boneless skinless chicken breast. Turmeric in the marinade not only deepens the flavor but also imparts a vibrant golden hue to these grilled skewers. While an overnight marinade delivers the best results, this dish comes together quickly, especially when cooked on the grill. Pair the skewers with a refreshing yogurt sauce loaded with cucumber and herbs for dipping. Serve alongside aromatic basmati or jasmine rice, or your favorite flatbread, for a complete and satisfying meal.
Part 1:
For the Chicken
Step 1
In a large bowl combine the yogurt, minced garlic, olive oil, turmeric, salt, and pepper.
Step 2
Add the cubed chicken breast to the marinade, cover and allow to marinate for a minimum of 6 hours or overnight.
Step 3
When you’re ready to grill, skewer the chicken – about 3-4 cubes per skewer – removing any excess marinade.
Step 4
Discard the remaining yogurt marinade once all of your chicken is skewered.
Step 5
Heat your grill or grill pan to medium high heat. Brush it with neutral oil.Grill the chicken for 4-5 minutes per side, or until cooked through with an internal temperature of 165°F.
Step 6
Serve alongside the cucumber yogurt dipping sauce.
Part 2:
For the Yogurt Sauce
Step 1
Start by grating your cucumber. If using an English cucumber you do not need to peel it. Once grated, place it in a clean kitchen towel and squeeze firmly to remove the excess liquid.
Step 2
Add the shredded cucumber to a bowl, then stir in the yogurt.
Step 3
Using a microplane, grate the garlic into the yogurt mixture. Add the chopped herbs, salt, and pepper.
Step 4
Mix, taste, and adjust the seasoning if desired.
Step 5
Yogurt sauce can be made up to 1 day in advance of serving.
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
