Crediti arte: Kristin Teig
Ingredienti
- 1 cup / 128g fresh cilantro
- 1 cup / 128g parsley
- 2 jalapeño chiles, stemmed and seeded
- 2 garlic cloves, peeled
- Zest and juice of 1 lemon
- 3 tablespoons olive oil
- ½ cup / 120g plain, full-fat Greek yogurt
- 1 tablespoon ground cumin, toasted
- 1 tablespoon ground coriander seeds, toasted
- 4 to 6 boneless, skinless chicken thighs, cut into ½-inch cubes
- 1 pineapple, cut into ½-inch cubes
- 8 green onions, cut into 2-inch pieces
Istruzioni
- In a blender, add the cilantro, parsley, jalapeño chiles, garlic, lemon zest and juice, olive oil, and yogurt and blend until a smooth mixture forms, about 1 minute. Pour out half of the yogurt mixture into a small serving bowl and refrigerate to use for dipping sauce later. Add the ground cumin and coriander seeds to the remaining mixture and blend until a smooth marinade forms.
- Place the chicken in a sealable food-safe container and cover with the yogurt marinade, making sure all the cubes are generously coated. Place in the fridge to marinate for 4 to 24 hours.
- Take out the chicken an hour before grilling and heat a grill or plancha on high.
- While the grill is heating, assemble the kebabs on metal skewers, alternating chicken, pineapple cubes, and green onions. With the green onions, stack 3 or 4 pieces in a bundled section, so there is a sizable bite of green onion in between the chicken and pineapple. Season with salt and pepper.
- Cook on the grill or plancha until the chicken releases from the surface without tearing, 2 to 3 minutes.
- Flip the skewers and cook until the chicken reaches a temperature of 165°F / 75°C and the juices run clear, 2 to 3 more minutes.
- Remove the dipping sauce from the refrigerator 30 minutes before serving and allow to reach room temperature. Season with salt and pepper and serve with the chicken skewers.
Descrizione
Say you're hosting a dinner party in your extraplanar mansion, and you're serving a lot of chicken—pretty much only chicken, in fact. Some of your guests start complaining, wanting more variety in their meal. Then another guest starts flying around on her broomstick, shooting arrows, resulting in one skewered chicken on your wall and one puncture wound on your neck. What's a gracious, talented, seriously injured host to do? Hypothetically speaking, of course. Well, you could turn lemons into lemonade. No, for real, go find a lemon—also some pineapple and onion, and maybe some yogurt, stuff like that—and make these marinated chicken skewers. Oh, and bandage that neck wound. Yikes.