Memorial Day Recipes: Mediterranean-Spiced Chicken Kebabs | TODAY


THAT’S GOOD ENOUGH TO EAT IN THE HEAT. WE HAVE CHEF –>>I’M THE CHIEF RIGHT NOW.>>GOOD MORNING, KATHERINE.>>GOOD MORNING.>>THIS IS A DOABLE SITUATION FOR US.>>FOR US.>>IT’S REALLY EASY. WE’RE MAKING A YOGURT MARINADED KE KEBAB. THE SECRET INGREDIENT, YOGURT, LEMON, GARLIC AND SPICED WINE. IT HAS THE SAVORY MEDITERRANEAN SPICES.>>THE KEY, I WAS OUT ON FRIDAY NIGHT, AND WE WERE BARBECUING, AND I COULDN’T EAT THAT MUCH. NOT A NORMAL PROBLEM FOR ME. I THINK IT’S REALLY KEY THIS IS LIGHT. AND SOMETHING YOU WOULD WANT TO EAT OUT ON A HOT DAY.>>YES.>>AND I MEAN, IT’S SIMPLE.>>THIS IS GREEK YOGURT. LEMON ZEST AND LEMON JUICE. YOU WANT TO PUT THE GARLIC IN THERE. THE GOOD THING ABOUT THE SPICE BLEND, YOU CAN USE IT AS A DRY RUB IF YOU DON’T HAVE YOGURT IN THE HOUSE. I MAKE A BIG BATCH. KEEP THE SPICE RUB IN THE PAN D PANTRY.>>CAN YOU USE SOMETHING THAT’S PREMADE?>>YOU COULD. AND IF YOU SPRINKLE PAPRIKA ON IT. AND YOU’RE GOOD TO GO. YOU’RE GOING TO PUT IT IN A SIM LOCK BAG. I WILL GRAB THE CHICKEN AND ADD THIS. THIS IS SOME CHICKEN THIGH AND CHICKEN BREAST. I’M GOING TO PUT THEM BOTH HERE IN THE SAME TIME.>>YOU DO LIGHT AND DARK MEAT. IT DEPENDS ON WHAT PEOPLE LIKE. IF YOU’RE A THIGH GAL, I WILL GO WITH THAT. THE THIGH IS JUICY.>>YES. THERE’S MORE FAT CONTENT ON THERE. BUT THAT’S PART — YOU ARE GOING TO SEAL THAT UP AND SMUSH IT AROUND. GIVE IT BACK. SMUSH IT AROUND.>>YOU SMUSH LIKE THIS.>>YOU WANT TO MAKE SURE IT’S SEALED SO YOU DON’T HAVE AN ORANGE DRESS THAT’S TOO BEAUTIFUL.>>KEEP IT MOVING.>>THEN, YOU TWO TO THE SKEWERS.>>SOAK THEM SO YOU DON’T LIGHT ANYTHING ON FIRE.>>YOU SOAK THEM?>>YES. SOAK THEM FOR 30 MINUTES. THE YOGURT, THIS IS WHAT KEEPS IT — I’M GOING TO GET THEM GOING ON THE GRILL. PACK THEM TIGHT.>>DO YOU MIX THE MEATS?>>I LIKE TO KEEP THEM SEPARATE. YOU CAN COOK THE THIGH A LITTLE LONGER. BUT THE YOGURT IS GOING TO KEEP THE BREASTS, IT WILL KEEP IT MOIST.>>HOW LONG DO YOU KEEP THEM ON FOR?>>10 TO 12 MINUTES. YOU WANT TO TURN THEM.>>EVERY TEN MINUTES OR EVERY FIVE MINUTES?>>EVERY COUPLE MINUTES. YOU WANT THEM TO GET A NICE SEAR ON THEM. THIS IS THE SAUCE YOU WILL USE WITH THEM. THIS IS GREEK YOGURT, LEMON JUICE, GARLIC, OIL. LITTLE SALT, LITTLE PEPPER. AND LITERALLY STIR IT UP, PUT IT IN THE FRIDGE AND COVER IT UNTIL IT’S READY TO GO. WE’RE GOING TO MOVE.>>WE HAVE TO GET BACK HERE.>>HAVE TO GET TO THE CARBS. MOST IMPORTANTLY.>>CAN’T GET TOO HEALTHY. THEN, THIS IS WHAT THEY’RE GOING TO LOOK AT WHEN THEY’RE DONE. THEY’RE GOING TO THROW SOME PEITA ON THE GRILL.>>CAN I TRY IT NOW?>>THE WHOLE THING.>>I THOUGHT YOU JUST WANTED THE BREAD.>>WHAT WILL YOU SAY?>>YOU CAN PLATE IT LIKE THIS. A LITTLE OF THE GARLIC YOGURT SAUCE. YOU GET A LITTLE MINT ON IT.>>AND THE SALAD WITH IT?>>A GREEK SALAD WITHOUT THE LETTUCE. TOMATOES, CUCUMBERS.>>OH, MAN.>>DELICIOUS.>>OH, GOOD.>>HOW LONG DID YOU MARINATE THIS FOR?>>30 MINUTES TO 2 HOURS.>>TO TRY THE RECIPES, GO TO TODAY.COM/FOOD.>>>NOW, BACK TO AL IN SAN DIEGO AND THE FORECAST.>>THANK YOU SO MUCH.

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