Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
1 cup organic plain yogurt or goat’s milk yogurt
1/2 cup grated onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1 1/2 teaspoons chopped fresh oregano, or 3/4 teaspoon dried
2 teaspoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne
2 tablespoons extra-virgin olive oil
4 organic skinless, boneless chicken breasts, cut into 1-inch cubes
Freshly ground black pepper
Grapeseed oil, for the grill
Put the yogurt, a pinch of salt, onion, lemon juice, lemon zest, oregano, garlic, cumin, cinnamon, cayenne, and the olive oil in a nonreactive bowl and whisk until well combined. Add chicken and stir gently until evenly coated. Cover and refrigerate for 1 hour.
If using wooden skewers for the kebabs, soak them in water for at least 30 minutes before grilling. Preheat an outdoor grill or a grill pan to medium-high heat.
Remove the chicken from the marinade and wipe off the excess marinade with paper towels. Thread the chicken onto metal or soaked wood skewers, using6 cubes of chicken per skewer. Put the skewers on a rimmed baking sheet and sprinkle with salt and pepper. Discard any leftover marinade.
Oil the grate or grill pan with 1 tablespoon of grape- seed oil. Put the skewers on the grill and cook until an instant-read thermometer register 155°F, about 5 minutes per side.
Variation: If you don’t have any skewers on hand, cook the chicken on the grill or under the broiler in larger pieces, or leave the chicken breasts intact and grill, broil, or bake them whole. (Instructions for broiling and baking follow.)
To broil, set the oven to the broil setting. Brush the assembled skewers with 1 tablespoon of olive oil, then sprinkle with salt and pepper. Put the skewers on a generously oiled broiler pan or on a generously oiled wire rack atop a large, rimmed baking sheet. Broil turning once, until an instant-read thermometer registers 155°F, about 5 minutes per side.
To bake, preheat the oven to 425°F. Arrange the assembled skewers on a large, rimmed nonstick baking sheet in a single layer. Brush with 1 tablespoon of olive oil, then sprinkle with salt and pepper. Bake, turning once, until an instant-read thermometer registers 155°F, about 10 minutes altogether.
PREP TIME: 20 minutes, plus 1 hour for marinating COOK TIME: 10 minutes STORAGE: Store in an airtight container in the refrigerator for up to 5 days.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)