Chicken Kababs

Name: Chicken Kababs
Ingredients: 4 boneless, skinless chicken breasts; 1 cup plain yogurt (middle-eastern if available); 3 cloves garlic, minced; 1 tablespoon baharat spice blend; 2 lemons, juiced; 2 tablespoons olive oil; 1 each, vegetables of your choice, cut into chunks (onions, zucchini, tomatoes, bell peppers); to taste, salt

We make these year round. Great for barbecues or for mid-winter dinners. We have been making chicken kababs in yogurt-spice marinade for years, but the Baharat spice mix makes it easier. Yogurt is a great tenderizer for meat. If marinated overnight, the kababs take minimal time and effort to put together.

Submitted by: Anu from Chicago, Illinois
Yield: 4-6 servings

Ingredients

4 boneless, skinless chicken breasts
1 cup plain yogurt (middle-eastern if available)
3 cloves garlic, minced
1 tablespoon baharat spice blend
2 lemons, juiced
2 tablespoons olive oil
1 each, vegetables of your choice, cut into chunks (onions, zucchini, tomatoes, bell peppers)
to taste, salt

Preparation Instructions:

Cut chicken into 1 1/2 inch cubes.

Mix the remaining ingredients thoroughly and check salt. Marinate the chicken for 2 hours or overnight in a sealed non-reactive container. Zip lock bags work well.

Oil skewers and thread chicken, alternating with vegetables. Baste vegetables with marinade. Grill, turning and basting occasionally, for 5-6 minutes or until done.

More About This Recipe

The kababs can also be cooked under the broiler. Serve with Basmati rice or couscous with lemon wedges. A salad of romaine lettuce with cucumbers and tomatoes, sprinkled with olive oil, lemon juice and salt will round out the meal. Photo by Dan Williamson.

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