Mediterranean Chicken Kebabs with Garlic Yogurt Sauce
Mediterranean Chicken Kebabs with Garlic Yogurt Sauce are packed with flavor. Marinated in Mediterranean spices, garlic and lemon, grilled to perfection and topped with cooling garlic yogurt sauce these chicken skewers are real winners.
Mediterranean Chicken Kebabs with Garlic Yogurt Sauce are packed with flavor. Marinated in Mediterranean spices, garlic and lemon, grilled to perfection and topped with cooling garlic yogurt sauce these chicken skewers are real winners.
- 1 teaspoon salt
- salt & pepper to taste
- 1 tablespoon lemon juice
- 1 teaspoon nutmeg
- 1 teaspoon italian seasoning
- 1/4 teaspoon cardamon
- 2 teaspoon sweet paprika
- 2 chicken breasts (cut into cubes)
- 1 red onion (cut in quarters)
- 1 pepper (bell cut into squares)
- 1/4 teaspoon smoked paprika (spanish hot)
- 3 cloves garlic (chopped)
- 1 lemon (juiced)
- 1/2 cup olive oil (extra virgin)
- 1 cup yogurt (natural)
- 2 cloves garlic (finely chopped)
- 1 tablespoon dill (chopped)
- 1 tablespoon olive oil (extra virgin)
- Carbohydrate 1.81763472284272 g
- Cholesterol 0 mg
- Fat 4.99711444444444 g
- Fiber 0.7953555724569 g
- Protein 0.327441666693989 g
- Saturated Fat 0.858787777777778 g
- Serving Size 1 1 Serving (18g)
- Sodium 0.883527777849677 mg
- Sugar 1.02227915038582 g
- Trans Fat 0.203314444444445 g
- Calories 50 calories
Step-by-step
- Add all the marinade ingredients to the small bowl and mix well together;
- In a large bowl add chicken, peppers and onions;
- Pour the marinade over the chicken and veggies, place in refrigerator for at least half hour;
- If using wooden skewers, soak them for at least half hour;
- After marinating assemble skewers with onions, chicken, peppers order until all ingredients are used.;
- Cook the skewers on medium hot grill for about 15 minutes, turning often, until chicken is cooked through with the internal temperature at 165F;
- In a separate bowl add all the Garlic Yogurt Sauce ingredients and mix well;
- Serve the skewers with garlic yogurt sauce.
Unlike a standard braise that relies on long, slow liquid immersion, high-heat grilling requires a scientifically sound marinade structure to protect lean protein. Acid from fresh citrus juice denatures surface proteins quickly, while extra virgin olive oil acts as a hydrophobic barrier to lock in moisture during direct exposure to flames. Wooden skewers demand a minimum thirty-minute soak in cold water to prevent scorching over medium-hot coals.
The Science of Protein Denaturation and Heat Transfer
Marinating chicken breast cubes for at least thirty minutes allows lipid-soluble aromatics like sweet paprika and cardamom to penetrate the outer muscle fibers. Threading dense bell pepper squares and red onion quarters alternately with the meat creates uniform spacing, ensuring hot air circulates evenly around every surface. Cook the assembled skewers for roughly fifteen minutes, turning frequently until a digital probe thermometer registers an internal temperature of 165°F. Natural yogurt used in the companion sauce contains lactic acid, which softens the sharpness of raw garlic when blended with chopped fresh dill.
- Dry chicken cubes thoroughly with paper towels before mixing to prevent diluted marinades from sliding off the meat.
- Submerge wooden skewers completely in water; floating pieces will burn and snap during assembly or turning.
- Replace fresh lemon juice with bottled concentrate only in a 1:1 ratio, noting that pasteurization diminishes bright citrus volatile oils.
