Greel yogurt based marinades are one of my favourite things to slather on chicken.
Goodness, that sounds decidedly odd. Behave and move on.
For some reason a Greek yogurt marinade makes chicken even more tender and delicious than it might already be. Here Donna Hay, our newest co0king discovery (OK. We didn't discover her but we had never heard of her until my friend Kayte started blogging a good deal from her cookbooks and we got hooked) makes the marinade even better with the addition of garlic, smoked paprika (we used HOT), cumin and lemon. An amazing combination of flavours.
The recipe calls for chicken thighs which are ridiculously expensive right now - more expensive than chicken breasts. Funny how a cut of meat goes through the roof pricewise when it becomes trendy. Oh well, it is lean, flavourful and perfect with this recipe (grilling on skewers is a great cooking technique for thighs). I wait for sales and fill the freezer . . . :-)
We made a change to this recipe - Hay calls for the skewers to be put together and then marinaded. Anyone who has ever made a skewer knows that this would have a detrimental effect on the marinade-to-meat-surface ratio. This is a critical ratio, kids.
In order to maximize the flavour we dumped the chicken pieces in a zip lock bag, added the marinade, and covered it all up. Later we reached in, grabbed the chicken bits, and put them on a skewer.
Yup - it is a lot messier than Hay's original suggestion but cooking ain't a white glove and black tie event in our household. If I had a choice between messy + flavour vs. clean + less flavour. . . . well, you know where I am going.
All-in-all though, this was another stellar outing courtesy of Ms.Hay.
¼ cup finely chopped coriander (cilantro) leaves
¼ cup finely chopped flat leaf parsley leaves
1 glove of garlic, crushed
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 teaspoons finely grated lemon rind
1 cup (280g) thick plain yoghurt
6 x 125g chicken thigh fillets, trimmed and quartered
Warm flat bread, mache lettuce and store-bought hummus, to serve.
Place the coriander, parsley, garlic, paprika, cumin, lemon rind and yoghurt in a bowl and mix to combine. Thread three pieces of chicken onto each skewer and coat generously in the spiced yoghurt. Set aside to marinate for 10 minutes. Preheat the grill or BBQ to a high heat. When hot cook for 6-7 each side or until golden and cooked through. Serve the chicken skewers with warm flat bread, lettuce, hummus and a tomato and mint salad, if desired. SERVES 4.