Makes 8 servings Makes 8 servings
USE SHORT BAMBOO SKEWERS for these mini-kebabs, first soaking the skewers in water for 30 minutes or so. If you like them extra spicy, bump up the chili pepper and cumin to a tablespoon, more or less, according to your own taste.
1 pound boneless chicken, breast or thighs (or both)
3 plump garlic cloves, crushed with the flat blade of a knife
sea salt and freshly ground black pepper
1 teaspoon Middle Eastern red chili pepper
1 teaspoon ground cumin
1 small yellow onion, grated
1 tablespoon extra-virgin olive oil
½ cup plain yogurt (low-fat or nonfat is fine)
Cut the chicken meat into bite-size pieces. In a bowl combine the garlic with a teaspoon of salt. Using the back of a spoon, crush the garlic and salt to a paste. Stir in plenty of black pepper, the red pepper, cumin, grated onion, olive oil, and yogurt. Add the chicken, stir to mix, cover the bowl, and set aside to marinate for a couple of hours or overnight, refrigerating if necessary.
When ready to cook, prepare a charcoal grill or heat the oven broiler. Thread the pieces of chicken onto the skewers and grill or broil, turning frequently, until the chicken is done, about 8 to 10 minutes in all.
Serve immediately.
Variation: It doesn’t take a lot of imagination to see that this little marinade would be fine with chicken wings, too, creating a variation on the ever-popular Buffalo wings.