Yogurt Chicken Kebabs with Tomato Salad

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Last week, I sang the praises of my most recent parve discovery – WholeSoy & Co Plain Yogurt that I found at WholeFoods Market. I used it as part of my Spiced Mini Burger Pitas for an easy Shabbat lunch. This parve yogurt really is so great that I couldn’t wait to find another recipe to use it with. So I did some searching on my trusty Woman’s Day magazine site and found this recipe for Yogurt Chicken Kebabs with Tomato Salad.

Now first, let me tell you the funny part. I made this chicken for Friday night dinner and when I looked in my refrigerator Sunday morning, I was wondering why in the world I had so many tomatoes. Then I realized, it was because I somehow forgot to make the “tomato salad” part of this recipe. I must have been a bit tipsy and/or forgetful after enjoy my Shabbat Pina Colada. So I’m seeing a tomato salad somewhere in my future for this week’s menu.

With that in mind, I’ll give you the specifics for the chicken part and if you are so inclined to add the tomato salad, please visit Woman’s Day for those details. For the chicken, you’ll need:

  • 1 cup plain nonfat Greek yogurt (I substituted WholeSoy & Co Plain Yogurt – parve)
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon ground cumin
  • Kosher salt and black pepper
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-in pieces

In a shallow baking dish, combine the parve yogurt, garlic, cumin, 1/2 tsp salt and 1/4 tsp pepper. Thread the check onto 8 skewers and add them to the yogurt mizture, turning to coat. Refrigerate for at least 10 minutes and up to overnight. I ended up putting the chicken pieces in the yogurt mixture first and then threading them on the skewers. It was a bit messy but much easier than trying to dip the  whole skewer in the sauce.

Heat a grill or a grill pan over medium-high heat. Oil the grill and cook the chicken, turning occassionally, until cooked through, 8 to 10 minutes.

I served the Chicken Kebabs with roasted asparagus sprinkled with the to-die-for Shitake Bacon. Both turned out great and we have plenty of leftovers to enjoy today.

What other creative ideas do you have for incorporating this parve yogurt into your meat meals?

Happy Kosher Treif Cooking

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