Yoghurt Marinated Grilled Chicken with Tzatziki
A lot of Mediterranean and Middle Eastern cuisines marinate their meat (especially chicken and lamb) in yogurt and it transforms it into juicy and tender goodness.
INGREDIENTS
60 min Cooking Time | Serves 4
For the chicken:
1 cup unsweetened greek yogurt
1 tsp paprika
1 tsp ground cumin
3 springs parsley, finely chopped
500g boneless, skinless chicken thighs or chicken breast, cut into 1" cubes
Salt and pepper to taste
4 to 6 wooden skewers, soaked in water for at least 20 minutes
For the Tzaziki:
1 cup unsweetened greek yogurt
1 small cucumber, grated with excess water squeezed out
2 sprigs fresh mint, finely sliced
Juice of one lemon
METHOD
In a large bowl combine 1 cup of yogurt, paprika, cumin, parsley and a large pinch of salt and pepper. Add chicken, stir well to combine then cover with plastic wrap. Refrigerate chicken and marinate for at least half and hour to a day.
While the chicken is marinating make the tzatziki by combining the remaining yogurt, grated cucumber, lemon juice, mint and a large pinch of salt and pepper.
Pre-heat a stove top grill pan or regular grill to medium high. If using a grill pan, lightly brush it with vegetable oil then heat it over medium high heat until just barely smoking.
Thread the marinated chicken on the wooden skewers. Grill chicken for 8 minutes if using breast meat and 10 minutes if using chicken thighs. Let chicken rest for 5 minutes. Serve chicken warm with a dollop of tzatziki.
