Greek Chicken Kabobs with Yogurt Sauce

Kabobs are usually a great choice for a healthy meal. It's quick and easy to make as well. One of my friends introduced me to Greek food a few months ago and I immediately fell in love with it! (See, I thought I was culturalized but there are so many kinds of ethnic foods that I haven't tried yet!) Well, now I know how to cook one of many great Greek dishes. Next time, I am going to try to make some Gyros! Lamb is definitely the usual choice for Greek kabobs but this recipes uses chicken, which is marinaded in, and then served with a traditional and also flavorful yogurt sauce. My husband also loved the rice that I made to go with the kabobs. I will also post the rice recipe on here toward the end.

Greek Chicken Kabobs with Yogurt Sauce
Adapted from Ethnic Cuisine

Ingredients:

3-4 large chicken breasts
olive oil, for oiling
8 firm rosemary stems (optional)
shredded romaine lettuce, to serve
lemon wedges, to garnish

Yogurt Sauce:
1 1/4 cup plain yogurt
2 garlic cloves, crushed
juice of 1/2 lemon
1 tbsp chopped fresh herbs, such as oregano, dill, tarragon, or parsley
salt and pepper

Directions:

For the sauce, put the yogurt, garlic, lemon juice, herbs, and salt and pepper to taste in a large, nonmetallic bowl and mix well together. Set aside a quarter of the sauce, then cover and refrigerate until required.

Cut the chicken into chunks measuring about 1 1/2 inches/4cm square. Add to the remaining sauce in the bowl and toss until the chicken pieces are well coated. Cover and let marinate in the refrigerator for about 1 hour. Meanwhile, if you are using wooden skewers, soak them in cold water for at least 30 minutes (to keep it from burning on grill).

On hot grill (I used indoor grill), place the kabobs and cook until the chicken is cooked all the way through. Turn the kabobs to prevent them from burning. Pour the reserved yogurt sauce over the cooked kabobs or serve the yogurt sauce separately to dip.

*Greek Rice Pilaf

3 cups cooked rice (preferably about a day old rice)
1-2 tbsp softened butter
2 chicken bullion cubes + 1/4 cup water (mixed together)

In large pan, bring the butter and rice over medium high heat. Stir the rice frequently with a spatula to coat it with butter evenly. Pour the chicken bullion mix over the rice and stir constantly until the rice turns yellowish color. You may add some garlic salt if desired.

Greek Chicken Kabobs with Yogurt Sauce

Kabobs are usually a great choice for a healthy meal. It's quick and easy to make as well. One of my friends introduced me to Greek food a few months ago and I immediately fell in love with it! (See, I thought I was culturalized but there are so many kinds of ethnic foods that I haven't tried yet!) Well, now I know how to cook one of many great Greek dishes. Next time, I am going to try to make some Gyros! Lamb is definitely the usual choice for Greek kabobs but this recipes uses chicken, which is marinaded in, and then served with a traditional and also flavorful yogurt sauce. My husband also loved the rice that I made to go with the kabobs. I will also post the rice recipe on here toward the end.

Greek Chicken Kabobs with Yogurt Sauce
Adapted from Ethnic Cuisine

Ingredients:

3-4 large chicken breasts
olive oil, for oiling
8 firm rosemary stems (optional)
shredded romaine lettuce, to serve
lemon wedges, to garnish

Yogurt Sauce:
1 1/4 cup plain yogurt
2 garlic cloves, crushed
juice of 1/2 lemon
1 tbsp chopped fresh herbs, such as oregano, dill, tarragon, or parsley
salt and pepper

Directions:

For the sauce, put the yogurt, garlic, lemon juice, herbs, and salt and pepper to taste in a large, nonmetallic bowl and mix well together. Set aside a quarter of the sauce, then cover and refrigerate until required.

Cut the chicken into chunks measuring about 1 1/2 inches/4cm square. Add to the remaining sauce in the bowl and toss until the chicken pieces are well coated. Cover and let marinate in the refrigerator for about 1 hour. Meanwhile, if you are using wooden skewers, soak them in cold water for at least 30 minutes (to keep it from burning on grill).

On hot grill (I used indoor grill), place the kabobs and cook until the chicken is cooked all the way through. Turn the kabobs to prevent them from burning. Pour the reserved yogurt sauce over the cooked kabobs or serve the yogurt sauce separately to dip.

*Greek Rice Pilaf

3 cups cooked rice (preferably about a day old rice)
1-2 tbsp softened butter
2 chicken bullion cubes + 1/4 cup water (mixed together)

In large pan, bring the butter and rice over medium high heat. Stir the rice frequently with a spatula to coat it with butter evenly. Pour the chicken bullion mix over the rice and stir constantly until the rice turns yellowish color. You may add some garlic salt if desired.

Greek Chicken Kabobs with Yogurt Sauce

Kabobs are usually a great choice for a healthy meal. It's quick and easy to make as well. One of my friends introduced me to Greek food a few months ago and I immediately fell in love with it! (See, I thought I was culturalized but there are so many kinds of ethnic foods that I haven't tried yet!) Well, now I know how to cook one of many great Greek dishes. Next time, I am going to try to make some Gyros! Lamb is definitely the usual choice for Greek kabobs but this recipes uses chicken, which is marinaded in, and then served with a traditional and also flavorful yogurt sauce. My husband also loved the rice that I made to go with the kabobs. I will also post the rice recipe on here toward the end.

Greek Chicken Kabobs with Yogurt Sauce
Adapted from Ethnic Cuisine

Ingredients:

3-4 large chicken breasts
olive oil, for oiling
8 firm rosemary stems (optional)
shredded romaine lettuce, to serve
lemon wedges, to garnish

Yogurt Sauce:
1 1/4 cup plain yogurt
2 garlic cloves, crushed
juice of 1/2 lemon
1 tbsp chopped fresh herbs, such as oregano, dill, tarragon, or parsley
salt and pepper

Directions:

For the sauce, put the yogurt, garlic, lemon juice, herbs, and salt and pepper to taste in a large, nonmetallic bowl and mix well together. Set aside a quarter of the sauce, then cover and refrigerate until required.

Cut the chicken into chunks measuring about 1 1/2 inches/4cm square. Add to the remaining sauce in the bowl and toss until the chicken pieces are well coated. Cover and let marinate in the refrigerator for about 1 hour. Meanwhile, if you are using wooden skewers, soak them in cold water for at least 30 minutes (to keep it from burning on grill).

On hot grill (I used indoor grill), place the kabobs and cook until the chicken is cooked all the way through. Turn the kabobs to prevent them from burning. Pour the reserved yogurt sauce over the cooked kabobs or serve the yogurt sauce separately to dip.

*Greek Rice Pilaf

3 cups cooked rice (preferably about a day old rice)
1-2 tbsp softened butter
2 chicken bullion cubes + 1/4 cup water (mixed together)

In large pan, bring the butter and rice over medium high heat. Stir the rice frequently with a spatula to coat it with butter evenly. Pour the chicken bullion mix over the rice and stir constantly until the rice turns yellowish color. You may add some garlic salt if desired.

Chicken Tikka Kebabs

I LOVE kebabs. They're easy and fun to fix. I found this amazing kebab recipe on Food Network the other day. Chicken Tikka is one of my favorite Indian recipes - but Rachel Ray makes a little change to it and makes kebabs and pour this wonderful charred tomato chutney sauce over it... The sauce was delicious!! Definitely a flavor booster. Yum, yum!! Instead of using outdoor grill, I used a flat pan to cook the chicken kebabs. They tasted fantastic. But if you want to grill the chicken, that's great, too. Rachel Ray suggests flat bread or naan to serve with the kebabs but I made some rice for it. You can't have Indian food (even though it's not an authentic one...) without rice.....

Chicken Tikka Kebabs
Adapted with slight changes from Rachel Ray's Recipe

Ingredients:

• 1 cup plain yogurt
• 1 rounded tablespoon mild curry paste
• 1 lemon, juiced
• A handful (3 tablespoons) cilantro leaves, finely chopped
• 2 pounds boneless, skinless chicken breast meat, cut into 1 1/2-inch cubes
• 3 plum tomatoes
• 1/2 cup tomato sauce or tomato puree
• 1 teaspoon mustard seed
• 1 teaspoon coriander seed
• 1/2 teaspoon crushed red pepper flakes
• Coarse salt
  
• Rice or flat bread or naan

Directions:

Preheat grill pan or indoor electric grill to high.

Combine yogurt, curry paste, lemon juice, and cilantro in a shallow dish. Add chunks of chicken and coat evenly in yogurt sauce. Lace meat onto skewers. When you are about 10 minutes away from eating, place chicken on hot grill (indoor or outdoor) and cook 5 or 6 minutes on each side, until charred at edges and chicken meat is firm.

Place a small heavy skillet on stovetop over high heat. When pan is very hot, add whole tomatoes. Pan roast the tomatoes until charred on all sides. Place the tomato sauce and charred fresh tomatoes in a food processor.

Return skillet to heat and toast mustard and coriander seeds and crushed red pepper until they pop. Add seeds and flakes to food processor with a few pinches coarse salt. Pulse grind tomato mixture into a chunky chutney and transfer to a small bowl.

Simmer the tomato chutney until warm. Pour the sauce over the kebabs. Serve with rice or flat bread.

Enjoy!!

Chicken Tikka Kebabs

I LOVE kebabs. They're easy and fun to fix. I found this amazing kebab recipe on Food Network the other day. Chicken Tikka is one of my favorite Indian recipes - but Rachel Ray makes a little change to it and makes kebabs and pour this wonderful charred tomato chutney sauce over it... The sauce was delicious!! Definitely a flavor booster. Yum, yum!! Instead of using outdoor grill, I used a flat pan to cook the chicken kebabs. They tasted fantastic. But if you want to grill the chicken, that's great, too. Rachel Ray suggests flat bread or naan to serve with the kebabs but I made some rice for it. You can't have Indian food (even though it's not an authentic one...) without rice.....

Chicken Tikka Kebabs
Adapted with slight changes from Rachel Ray's Recipe

Ingredients:

• 1 cup plain yogurt
• 1 rounded tablespoon mild curry paste
• 1 lemon, juiced
• A handful (3 tablespoons) cilantro leaves, finely chopped
• 2 pounds boneless, skinless chicken breast meat, cut into 1 1/2-inch cubes
• 3 plum tomatoes
• 1/2 cup tomato sauce or tomato puree
• 1 teaspoon mustard seed
• 1 teaspoon coriander seed
• 1/2 teaspoon crushed red pepper flakes
• Coarse salt
  
• Rice or flat bread or naan

Directions:

Preheat grill pan or indoor electric grill to high.

Combine yogurt, curry paste, lemon juice, and cilantro in a shallow dish. Add chunks of chicken and coat evenly in yogurt sauce. Lace meat onto skewers. When you are about 10 minutes away from eating, place chicken on hot grill (indoor or outdoor) and cook 5 or 6 minutes on each side, until charred at edges and chicken meat is firm.

Place a small heavy skillet on stovetop over high heat. When pan is very hot, add whole tomatoes. Pan roast the tomatoes until charred on all sides. Place the tomato sauce and charred fresh tomatoes in a food processor.

Return skillet to heat and toast mustard and coriander seeds and crushed red pepper until they pop. Add seeds and flakes to food processor with a few pinches coarse salt. Pulse grind tomato mixture into a chunky chutney and transfer to a small bowl.

Simmer the tomato chutney until warm. Pour the sauce over the kebabs. Serve with rice or flat bread.

Enjoy!!

Chicken Tikka Kebabs

I LOVE kebabs. They're easy and fun to fix. I found this amazing kebab recipe on Food Network the other day. Chicken Tikka is one of my favorite Indian recipes - but Rachel Ray makes a little change to it and makes kebabs and pour this wonderful charred tomato chutney sauce over it... The sauce was delicious!! Definitely a flavor booster. Yum, yum!! Instead of using outdoor grill, I used a flat pan to cook the chicken kebabs. They tasted fantastic. But if you want to grill the chicken, that's great, too. Rachel Ray suggests flat bread or naan to serve with the kebabs but I made some rice for it. You can't have Indian food (even though it's not an authentic one...) without rice.....

Chicken Tikka Kebabs
Adapted with slight changes from Rachel Ray's Recipe

Ingredients:

• 1 cup plain yogurt
• 1 rounded tablespoon mild curry paste
• 1 lemon, juiced
• A handful (3 tablespoons) cilantro leaves, finely chopped
• 2 pounds boneless, skinless chicken breast meat, cut into 1 1/2-inch cubes
• 3 plum tomatoes
• 1/2 cup tomato sauce or tomato puree
• 1 teaspoon mustard seed
• 1 teaspoon coriander seed
• 1/2 teaspoon crushed red pepper flakes
• Coarse salt
  
• Rice or flat bread or naan

Directions:

Preheat grill pan or indoor electric grill to high.

Combine yogurt, curry paste, lemon juice, and cilantro in a shallow dish. Add chunks of chicken and coat evenly in yogurt sauce. Lace meat onto skewers. When you are about 10 minutes away from eating, place chicken on hot grill (indoor or outdoor) and cook 5 or 6 minutes on each side, until charred at edges and chicken meat is firm.

Place a small heavy skillet on stovetop over high heat. When pan is very hot, add whole tomatoes. Pan roast the tomatoes until charred on all sides. Place the tomato sauce and charred fresh tomatoes in a food processor.

Return skillet to heat and toast mustard and coriander seeds and crushed red pepper until they pop. Add seeds and flakes to food processor with a few pinches coarse salt. Pulse grind tomato mixture into a chunky chutney and transfer to a small bowl.

Simmer the tomato chutney until warm. Pour the sauce over the kebabs. Serve with rice or flat bread.

Enjoy!!

Yakidori Chicken

These delicious chicken kabobs are very popular in Japan, especially at bars. Korea, where I come from, also has similar kabobs, only spicier. They tend to like spicy food. So when I saw this recipe, I was very excited to try it because I wanted something very Asian and something sweet, plus the smoky flavor of the chicken - that's always a plus! It's incredibly simple to fix it, too. So try it sometime, maybe with your favorite Asian drink. We don't drink so we had it with our favorite drink... Water!!

Yakidori Chicken
Adapted from Ethnic Cuisine

Ingredients (makes 6 skewers)

6 tbsp soy sauce
6 tbsp mirin
4 tbsp sake
2 tbsp sugar
4 skinless, boneless chicken thighs or 2 chicken breasts, cut into 24 chunks
4 scallions, cut into 18 short lengths, plus extra to garnish (optional)

Direction:

If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning.

Meanwhile, put the soy sauce, mirin, sake, and sugar in a small pan and bring to a boil. Reduce the heat and simmer for 1 minute, then remove from the heat and let cool. Separate out a little of the mixture for drizzling over the skewers.

Preheat the broiler to high. Thread 4 pieces of chicken and 2 pieces of scallion onto each skewer, then brush the skewers with the soy sauce mixture. Cook under the broiler for 4 minutes, then turn over and brush with more of the soy sauce mixture. Cook for an additional 4 minutes, or until the chicken is tender and cooked through. Or cook on grill, brushing the soy sauce mixture on chicken occasionally. (I personally like the grilled skewers better but it's your choice!)

Serve the skewers drizzles with the reserved soy sauce mixture, garnished with scallions.

Enjoy!!

Yakidori Chicken

These delicious chicken kabobs are very popular in Japan, especially at bars. Korea, where I come from, also has similar kabobs, only spicier. They tend to like spicy food. So when I saw this recipe, I was very excited to try it because I wanted something very Asian and something sweet, plus the smoky flavor of the chicken - that's always a plus! It's incredibly simple to fix it, too. So try it sometime, maybe with your favorite Asian drink. We don't drink so we had it with our favorite drink... Water!!

Yakidori Chicken
Adapted from Ethnic Cuisine

Ingredients (makes 6 skewers)

6 tbsp soy sauce
6 tbsp mirin
4 tbsp sake
2 tbsp sugar
4 skinless, boneless chicken thighs or 2 chicken breasts, cut into 24 chunks
4 scallions, cut into 18 short lengths, plus extra to garnish (optional)

Direction:

If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning.

Meanwhile, put the soy sauce, mirin, sake, and sugar in a small pan and bring to a boil. Reduce the heat and simmer for 1 minute, then remove from the heat and let cool. Separate out a little of the mixture for drizzling over the skewers.

Preheat the broiler to high. Thread 4 pieces of chicken and 2 pieces of scallion onto each skewer, then brush the skewers with the soy sauce mixture. Cook under the broiler for 4 minutes, then turn over and brush with more of the soy sauce mixture. Cook for an additional 4 minutes, or until the chicken is tender and cooked through. Or cook on grill, brushing the soy sauce mixture on chicken occasionally. (I personally like the grilled skewers better but it's your choice!)

Serve the skewers drizzles with the reserved soy sauce mixture, garnished with scallions.

Enjoy!!

Yakidori Chicken

These delicious chicken kabobs are very popular in Japan, especially at bars. Korea, where I come from, also has similar kabobs, only spicier. They tend to like spicy food. So when I saw this recipe, I was very excited to try it because I wanted something very Asian and something sweet, plus the smoky flavor of the chicken - that's always a plus! It's incredibly simple to fix it, too. So try it sometime, maybe with your favorite Asian drink. We don't drink so we had it with our favorite drink... Water!!

Yakidori Chicken
Adapted from Ethnic Cuisine

Ingredients (makes 6 skewers)

6 tbsp soy sauce
6 tbsp mirin
4 tbsp sake
2 tbsp sugar
4 skinless, boneless chicken thighs or 2 chicken breasts, cut into 24 chunks
4 scallions, cut into 18 short lengths, plus extra to garnish (optional)

Direction:

If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning.

Meanwhile, put the soy sauce, mirin, sake, and sugar in a small pan and bring to a boil. Reduce the heat and simmer for 1 minute, then remove from the heat and let cool. Separate out a little of the mixture for drizzling over the skewers.

Preheat the broiler to high. Thread 4 pieces of chicken and 2 pieces of scallion onto each skewer, then brush the skewers with the soy sauce mixture. Cook under the broiler for 4 minutes, then turn over and brush with more of the soy sauce mixture. Cook for an additional 4 minutes, or until the chicken is tender and cooked through. Or cook on grill, brushing the soy sauce mixture on chicken occasionally. (I personally like the grilled skewers better but it's your choice!)

Serve the skewers drizzles with the reserved soy sauce mixture, garnished with scallions.

Enjoy!!