Middle East Yogurt-Marinated Chicken & Zucchini Kebabs from Cooking Light Magazine
Curious about the amount of zucchini you’ve been seeing around here these days? It’s especially odd since gardens haven’t been producing yet, isn’t it.
I’m going on the offensive this summer. I live in a household where lips sneer at the very mention of this poor, maligned squash. And I’m tired of it. I think zucchini rocks. It’s the chameleon of the vegetable world, mirroring the flavor of whatever it’s paired with.
I love zucchini, and doggonit, Hubby and Dudette will too. Eventually.
This may take a while, though. Dudette’s zucchini radar was whooping at high decimals last night when her kebab hit the dinner plate.
The word ‘easy’ isn’t simple enough to describe how simple this is to make. Cube up some chicken, whisk together the marinade, toss the two things together and alternate the cubes on a skewer with slices of zucchini. Grill.
That’s it. Seriously.
The only thing I would caution would be on the size of zucchini you purchase. If they’re too big, the chicken doesn’t hit the grill enough to cook it before the zucchini falls apart. Try and find a nice, thin squash so the pieces on the skewers are the same size. I didn’t do that and so I had ‘issues.’
Are you sitting down? Hubby ate every bite, zucchini included. I was shocked, surprised and overjoyed. I think he just loved the flavor of that yogurt marinade so much he wanted to be sure to get every bite. And he did have high praise for the chicken, even mentioning that picking the dish of the week is going to be really tough this time.
I agree with him. The kebabs were awesome. The marinade is reminiscent of tzaziki sauce, sans cucumber. Hubby liked it better without the sprinkle of dill (he thought the dill masked the other flavors), but I loved the addition.
And then there was Dudette. She devoured her chicken, so score one for that. She did eat one slice of zucchini, but that was it. She said it tasted pretty good at first, but her description of how it tasted by the time she had to swallow included a bodily function pantomime that I won’t bother to describe. At least she ate the one.
What I’d Do Different Next Time
Hubby says I need to double the batch … of chicken.
- ½ cup 2% Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ¼ teaspoon ground coriander
- 2 garlic cloves, minced
- 1 pound skinless, boneless chicken breasts (cut into 32 cubes)
- 32 (1/2-inch) slices zucchini
- Cooking spray
- 8 (8-inch) skewers
- ½ teaspoon kosher salt
- Fresh dill
- Combine yogurt, olive oil, lemon juice, cumin, ginger, coriander, and minced garlic. Add chicken; toss. Thread chicken and zucchini coated with cooking spray alternately onto skewers. Sprinkle with salt. Place skewers on a grill rack coated with cooking spray. Grill 8 minutes, turning skewers occasionally for an even char. Sprinkle with fresh dill.
- Note: If using wooden skewers, soak them in water for 20 minutes before grilling.
The July issue of Real Simple has a nice spread of zucchini recipes, so there’s more to come. Don’t tell Hubby or Dudette though. I’m going to let it be a surprise. Plus, they’ll try to throw away my magazine.