This is a seriously tasty way to spend a summer evening.
Trust me on this one. When I came across this recipe in Bon Appetit I had serious reservations. Mostly because you marinate the chicken in yogurt. For some reason, that just does not sounds appealing to me. So – I’d see the recipe (by the way, it’s one of the top rated chicken recipes on the Epicurious website), and I’d glance it over (a bit perplexed by the rave reviews), but ultimately would peruse on to the next thing that caught my eye. Finally, I decided I had to try it. After all, a “four fork” rating on Epicurious isn’t something to scoff at – and, with 94% of folks saying they’d make it again. That’s pretty darn good.
Admittedly, it was amazing. And I’d make it again in a heartbeat. Sous chef approved, to boot. Now, here’s what I wish I would have understood: by coating the chicken in yogurt, it actually prevents the chicken from drying out. It’s so moist and so tender, not to mention it has awesome flavor from all of the other mix-ins in the marinade. It’s just so darn good. Truly, a perfect summer dinner.
Yogurt Marinated Chicken Kebabs with Crushed Red Pepper and Smoked Paprika:
- 4 chicken breasts, cubed (for skewering)
- 10 ounces plain greek yogurt
- 4 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2.5 tablespoons tomato paste
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 tablespoon smoked paprika
- 1 tablespoon crushed red pepper flakes (or less, if you don’t like it spicy)
- 5 to 6 wooden skewers, soaked in water for at least ten minutes
Rewind to the night before: we are going to create the marinade and cube our chicken. Then of course, marinate the chicken overnight.
Next, combine the yogurt, olive oil, red wine vinegar, tomato paste, salt, pepper, smoked paprika and crushed red pepper flakes in a measuring cup (or bowl).
Mix to combine.
In a large plastic bag, combine the chicken with the yogurt marinade.
Really use your hands to massage the marinade into the chicken so that each little piece is fully coated. Let marinate overnight.
Fast forward to showtime: preheat your grill to about 375 degrees and place your skewers in water to soak.
After about ten minutes or so go ahead and skewer the chicken pieces.
Finally, place the chicken on the grill and let cook for about 8 minutes.
Flip, and let cook for another 8 minutes.
Remove from the grill and there you have it: gorgeous, charred chicken kebabs with amazing spice and flavor.
Simple as pie.
As for a wine (the most important part of the day, er, I mean dinner): our choice is the Winzer Krems Gruner Veltliner Goldberg Kremstal DAC: it’s an Austrian wine – medium-bodied, peppery white that will pair wondrously with the spice of the chicken.
Cheers!
