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Here’s the second dish we prepared for Christmas eve, Chicken Kebabs with Seasoned Yogurt. Again, I got this recipe from Yummy Magazine, September 2009 issue and I deviated a bit from the original recipe. I marinated the chicken for about 2 hours and added the lemongrass onto the marinade instead of skewing the chicken on the lemongrass stalks. We skewed them on the usual barbeque sticks. I thought that it would be much tastier if the chicken was marinated first before grilling. This is a great party food and can serve 5-10 people (with 2-3 sticks each).

Ingredients:

Lemongrass stalks
300 grams chicken breast, deboned and skinned, cut into 1-inch cubes
2 large onions, cut into 1-inch cubes
1 each red, green, yellow bell peppers, cut into 1 inch cubes

For the marinade:

2 tablespoons lime juice
1/4 cup extra virgin oil
1 tablespoon minced garlic
salt and peper to taste

For the seasoned yogurt:

1 cup plain yogurt
salt and pepper to taste
1/4 teaspoon garlic powder

(If this yogurt sauce seems too sour for you, you may add a pinch of sugar. I didn’t really follow the measurements above and I added some more garlic powder and some sugar.)

Procedure:

1. In a small bowl, combine all marinade ingredients and chicken. Mix well. Set aside.
2. Prepare seasoned yogurt by mixing all ingredients together. Set aside.
3. Grill skewers on a preheated cast-iron pan or grill and serve with seasoned yogurt.

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4. Grilled Tomato: Kebabs, Keemas and More
5. Holiday Recipe 2: Herb Roasted Magnolia Gold Chicken

Tags: simple kebab recipe, Yummy Magazine recipe