Chicken brochettes souvlaki
500 g chicken breasts, cut into cubes about 1 inch
1/2 cup (125 mL) plain yogurt
1/4 cup (60 mL) olive oil
2 garlic cloves, finely chopped
1 lemon, zest and juice
15 mL (1 tablespoon) dried oregano
Salt and pepper
8 to 12 wooden skewers, soaked in water 20 minutes
In a large airtight bag (Ziploc style), mix all marinade ingredients with chicken cubes. Marinate a minimum of 30 minutes. The longer the cubes marinate, the more the taste will be pronounced.
Skewer 6 to 8 cubes per skewer.
On the BBQ, heat over medium-high heat, oil the grates and cook the kebabs for 15 to 17 minutes, turning once at half-time. For baking, place skewers on a baking sheet lined with parchment paper and bake at 400F, 20-25 minutes. Return to mid-cooking.
Serve with homemade tzatziki, Greek potatoes or pitas.
680 g (1.4 lb) boneless skinless legs or chicken breasts, cut into 2.5 x 2.5 x 1.3 cm (1 x 1 x 1/2 in) pieces
45 ml (3 tablespoons) fresh mint, finely chopped
45 ml (3 tablespoons) fresh coriander, finely chopped
45 ml (3 tablespoons) flat parsley, finely chopped
8 ml (1 1/2 teaspoons) coarse salt (sea salt or kosher)
5 ml (1 teaspoon) ground cumin
5 ml (1 teaspoon) ground turmeric
3 ml (1/2 teaspoon) black pepper, freshly ground
30 ml (2 tablespoons) of vegetable oil
Moroccan rice or cuckoo
Relish of onion and parsley (optional)
Skewers made of metal or bamboo
Rinse chicken in cold water and dry with paper towels. Place the chicken in a large bowl.
Add 2/3 mint, coriander and parsley. Stir in salt, caraway, turmeric, pepper and mix well. Add the oil and marinate the chicken in the refrigerator, covered, for 30 minutes to 1 hour.
Preheat the barbecue at high intensity. Thread the chicken cubes onto the skewers by the 1/2 inch side. When everything is ready for cooking, scrape and oil the barbecue grill.
Arrange the chicken on the hot rack and cook for 4 to 6 min on each side, or until chicken is golden and cooked through. Serve the kebabs immediately, sprinkled with mint, coriander and remaining parsley.
As an accompaniment, favor Moroccan rice or couscous and a relish of onion and parsley.