Marinated Chicken and Zucchini Shish Kebab
4 servings
30 minutes
Marinated chicken and zucchini kebab is an embodiment of Thai flavors and traditions. This recipe combines the tenderness of chicken soaked in a fragrant marinade of yogurt, cilantro, garlic, and lemon juice with the juiciness of zucchini and sweet pepper. The idea of marinating meat in sour yogurt comes from ancient texture-softening methods popular in Eastern cuisine. Cumin and black pepper give the dish a characteristic spicy depth. Grilled, the kebab acquires an appetizing golden crust and smoky aroma that pairs perfectly with a light rice garnish. This dish makes a wonderful addition to a summer outdoor dinner, delighting guests with its juiciness and exotic notes. It is perfect for picnics and friendly gatherings, creating an atmosphere of warmth and flavorful enjoyment.
1
In a bowl, mix yogurt, cilantro, minced garlic, lemon juice, olive oil, cumin, and black pepper. Add diced chicken, mix, cover with plastic wrap, and refrigerate overnight.
- Plain (natural) yoghurt: 0.5 glass
- Chopped cilantro (coriander leaf): 2 tablespoons
- Garlic: 2 cloves
- Lemon juice: 2 tablespoons
- Olive oil: 2 tablespoons
- Ground cumin: 2 teaspoons
- Ground black pepper: to taste
- Chicken breast fillet: 4 pieces
2
Preheat the grill or barbecue. Cut the zucchini and pepper into small pieces.
- Courgette: 1 piece
- Red sweet pepper: 1 piece
3
Alternately thread chicken, zucchini, and pepper onto skewers. Cook for about 8 minutes, basting with marinade, until done. Serve with rice.
- Chicken breast fillet: 4 pieces
- Courgette: 1 piece
- Red sweet pepper: 1 piece
