Yogurt-marinated, spiced chicken skewers

Based on 4 ratings
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Editors at Kitchen Stories

Difficulty

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

Ingredients

Servings:-3+
chicken breasts
200 g natural yogurt
2 cloves garlic
2 tbsp ras el hanout
3 tbsp lemon juice
½ tsp ground cumin
4 tbsp olive oil
pita breads
100 g mixed lettuce
4 sprigs cilantro
4 sprigs mint
vegetable oil (for frying)
salt
pepper
sugar
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
878
Protein
75 g
Fat
31 g
Carb
72 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.
    • 2 cloves garlic
    • 100 g natural yogurt
    • 2 tbsp ras el hanout
    • ½ tbsp lemon juice
    • 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.
    • 200 g natural yogurt
    • ½ 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.
    • 2½ tbsp lemon juice
    • 4 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.
    • 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!
    • 100 g mixed lettuce
    • 4 sprigs cilantro
    • 4 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!