Spiced Chicken Skewers 2.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dinner in Minutes Apr 16, 2019

Chicken picks up a lot of flavor in this quick yogurt-based marinade, seasoned with spices you'll find in many Persian dishes.

You might have time during the prep for this recipe to soak a few bamboo skewers; if not, you’ll need 4 medium-size metal skewers.

In addition to flatbread, you can serve this with rice and/or a chopped salad.


Servings:
2 - 3

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-3 servings

Ingredients
  • 1/2 medium red onion
  • 1 large clove garlic
  • 1/4 cup Greek yogurt, preferably full fat
  • 1 1/2 teaspoons ground turmeric
  • 1/2 teaspoon ground cinnamon
  • Generous pinch ground cardamom (up to 1/2 teaspoon)
  • Pinch crushed red pepper flakes
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1 pound boneless, skinless chicken breast halves
  • 1/2 to 1 whole lemon
  • Warm flatbread, for serving

Directions

Peel and coarsely chop the red onion and garlic. Place them both in food processor, then add the yogurt, turmeric, cinnamon, cardamom, crushed red pepper flakes and salt. Pulse just until the onion is finely chopped, then transfer to a mixing bowl.

Cut the chicken into 1 1/2-inch chunks (discarding any visible fat), seasoning them lightly with more salt. Add the chicken to the yogurt mixture and stir to coat evenly; let sit for 20 minutes at room temperature.

(During this time, you could soak bamboo skewers in a shallow pan of water if you don’t have metal skewers.)

Meanwhile, cut the lemon (half or whole; to taste) into wedges approximately the same size as the chicken pieces. Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. Line a small rimmed baking sheet with aluminum foil.

Thread the coated chicken pieces and lemon wedges onto the skewers so the components are just touching each other. Place the skewers on the pan; broil for about 8 minutes, turning them once with tongs halfway through. The chicken and lemon should be lightly charred in spots.

Transfer to plates; pull the chicken and lemon off the skewers. Squeeze the broiled/lightly charred lemon wedges over the chicken while it’s hot, and serve with flatbread.

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Recipe Source

Adapted from “New Kitchen Basics,” by Claire Thomson (HardieGrant/Quadrille, 2019).

Tested by Bonnie S. Benwick.

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