Tavuk Sis - Chicken Skewers from a Yoghurt Marinade
Chicken breast marinates overnight in yoghurt with lemon and paprika, which keeps it juicy. Peppers and tomatoes go on the skewer alongside.
- 30 minutes plus Marinierzeit
- 4 servings
- Main course
- gluten-free
- nut-free
- omnivore
- eiweissreich
- fettarm
- b12-quelle
Ingredients
- 600 g Chicken breast (cut into evenly sized cubes)
- 120 g Yoghurt (full-fat - low-fat yoghurt splits on the grill)
- 24 g Olive oil
- 30 g Lemon juice
- 12 g Garlic (crushed)
- 20 g Tomato paste (this is what gives the colour)
- 4 g Paprika powder
- 2 g Oregano (dried)
- 80 g Onion (in large pieces, goes on the skewer)
- 200 g Bell pepper (in large pieces)
- 200 g Tomatoes (small, firm tomatoes)
- 5 g Salt
Instructions
- Whisk yoghurt, olive oil, lemon juice, garlic, tomato paste, paprika, oregano and salt into a marinade.
- Turn the chicken cubes in it, cover and refrigerate for at least four hours, preferably overnight.
- Soak wooden skewers for 30 minutes so they do not burn.
- Thread meat, onion, pepper and tomato alternately. Do not pack them tightly, or the meat will not cook through.
- Grill or use a griddle pan over high heat for eight to ten minutes, turning every two minutes.
- Rest for five minutes before sliding them off the skewer. Serve with coban salatasi and bread.
Warum Joghurt besser mariniert als Zitrone allein
Pure acid denatures the proteins on the surface and firms the outside of the meat. Yoghurt buffers that: its pH is higher, but calcium penetrates and activates enzymes in the meat itself that tenderise it from within.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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