Yogurt is one of the best marinades for chicken. Its gentle acidity tenderizes the meat without making it mushy, and it helps the outside brown nicely on the grill. This version builds flavor with a paste of crushed red pepper and Hungarian sweet paprika, plus tomato paste, red wine vinegar, garlic and slices of fresh lemon.
The chicken needs at least an hour in the marinade and can go as long as a day, so it is easy to prep in the morning and grill at dinner time. Serve the skewers with lemon wedges, warm flatbread, rice or a simple chopped salad.
Ingredients
2 teaspoons dried crushed red pepper
2 teaspoons Hungarian sweet paprika, plus more for sprinkling
1 cup plain Greek-style yogurt
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
3 tablespoons tomato paste
2 teaspoons coarse kosher salt, plus more for sprinkling
1 1/2 teaspoons freshly ground black pepper, plus more for sprinkling
6 garlic cloves, peeled and flattened
2 lemons, 1 thinly sliced into rounds and 1 cut into wedges
For the chicken, use extra-firm tofu, pressed and cut the same way, or plant-based chicken-style pieces.
Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.
Instructions
Make the pepper paste. Put the crushed red pepper and paprika in a large bowl. Stir in 2 tablespoons warm water and let stand until a paste forms, about 5 minutes.
Build the marinade. Add the yogurt, olive oil, red wine vinegar, tomato paste, salt and black pepper and whisk until blended.
Marinate. Stir in the garlic, lemon slices and chicken. Cover and refrigerate for at least 1 hour and up to 1 day.
Heat the grill. Preheat the grill to medium-high heat. If you are using wooden skewers, soak them in water for 30 minutes first.
Thread the skewers. Thread the chicken onto skewers, dividing it evenly. Discard the marinade. Sprinkle each skewer with a little salt, pepper and paprika.
Grill. Brush the grill grate with oil. Grill the chicken, turning the skewers occasionally, until golden brown and cooked through, 10 to 12 minutes total. The chicken should reach 165°F inside.
Serve. Move the skewers to a platter, surround with lemon wedges and serve.
Nutrition per serving (estimated)
350Calories
7 gCarbohydrates
1 gFiber
6 gNet carbs
43 gProtein
16 gFat
Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
