Yogurt-marinated, spiced chicken skewers

Yogurt-marinated, spiced chicken skewers

Based on 13 ratings
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Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings2
2⅔
chicken breasts
133⅓ g
natural yogurt
1⅓ cloves
garlic
1⅓ tbsp
ras el hanout
2 tbsp
lemon juice
tsp
ground cumin
2⅔ tbsp
olive oil
4
pita breads
66⅔ g
mixed lettuce
2⅔ sprigs
cilantro
2⅔ sprigs
mint
vegetable oil (for frying)
salt
pepper
sugar
MetricImperial

Utensils

cutting board, knife, bowl (large), 2 bowls (small), 6 wooden skewers, frying pan (large), tongs

How-To Videos

homemade-ras-el-hanout

Homemade ras el hanout

how-to-prepare-garlic

How to prepare garlic

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

Nutrition per serving

Cal878
Protein75 g
Fat31 g
Carb72 g
  • Step 1/5

    Peel and finely chop garlic. Cut chicken breasts into bite-sized pieces. Add half of the yogurt, ras el hanout, half of the chopped garlic, and some lemon juice to a bowl and stir to combine. Add chicken, season with salt, and toss to coat. Let marinate for approx. 30 min.
    • 1⅓ cloves garlic
    • 66⅔ g natural yogurt
    • 1⅓ tbsp ras el hanout
    • tbsp lemon juice
    • 2⅔ chicken breasts
    • salt
    • cutting board
    • knife
    • bowl (large)

    Peel and finely chop garlic. Cut chicken breasts into bite-sized pieces. Add half of the yogurt, ras el hanout, half of the chopped garlic, and some lemon juice to a bowl and stir to combine. Add chicken, season with salt, and toss to coat. Let marinate for approx. 30 min.

  • Step 2/5

    Add remaining yogurt, garlic, and ground cumin to a small bowl and stir to combine. Season with salt to taste and set aside for serving.
    • 133⅓ g natural yogurt
    • tsp ground cumin
    • salt
    • bowl (small)

    Add remaining yogurt, garlic, and ground cumin to a small bowl and stir to combine. Season with salt to taste and set aside for serving.

  • Step 3/5

    For the salad dressing, add remaining lemon juice and olive oil to a bowl and season with salt, pepper, and sugar to taste. Set aside for serving.
    • 1⅔ tbsp lemon juice
    • 2⅔ tbsp olive oil
    • salt
    • pepper
    • sugar
    • bowl (small)

    For the salad dressing, add remaining lemon juice and olive oil to a bowl and season with salt, pepper, and sugar to taste. Set aside for serving.

  • Step 4/5

    Pierce marinated chicken onto wooden skewers and set aside. Heat a large frying over medium heat and toast pita bread on both sides until lightly browned. Remove and set aside for serving.
    • 4 pita breads
    • 6 wooden skewers
    • frying pan (large)
    • tongs

    Pierce marinated chicken onto wooden skewers and set aside. Heat a large frying over medium heat and toast pita bread on both sides until lightly browned. Remove and set aside for serving.

  • Step 5/5

    Heat some vegetable oil in the same pan and fry chicken skewers on all sides until well-browned and cooked through. Serve with pita bread, salad and dressing, fresh cilantro and mint, and yogurt dip. Enjoy!
    • 66⅔ g mixed lettuce
    • 2⅔ sprigs cilantro
    • 2⅔ sprigs mint
    • vegetable oil (for frying)

    Heat some vegetable oil in the same pan and fry chicken skewers on all sides until well-browned and cooked through. Serve with pita bread, salad and dressing, fresh cilantro and mint, and yogurt dip. Enjoy!

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