- 2 pounds of Chicken Breast, cubed
- 1 cup of plain yogurt
- 1 Tablespoon Curry Powder
- 1 Teaspoon Ginger
- 3 Garlic cloves, crushed
- 1 Tablespoon of Tomato Paste
- 1 Tablespoon of Lemon Juice
- 2 Tablespoons of Vegetable Oil (I use olive for almost everything…)
- Salt & Pepper to taste
- Blend all of the above ingredients in blender or electric mixer.
- Add a bit of water only if necessary.
- Pour over cubed chicken breast.
- Marinate for as long as possible, up to 12 hours, but you can do a quick marinade too.
- Discard marinade.
- Optional: Place them on a skewer and alternate between chicken, green pepper, chicken, onion, chicken…
- Transfer chicken to a grill or barbeque.
You can also bake these in the oven by covering with aluminum foil and heating at 375 for about 30 minutes or until fully cooked.
To add even more flavor, chop up a few carrots, onions and peppers and toss them into the oven to bake together.
This recipe was given to me by my sister in law who is 100% lebanese and 120% a great cook. She can whip up a mean lebanese meal in minutes that is hard to come by even in some great restaurants over here. I remember being in Lebanon when my husband and I first were engaged and his sisters and mother were all in the kitchen cooking up a storm. I of course, stood by and watched in awe and horror as they came together and cooked. It was truly magical and horrific at the same time. Horrific, only for me, as I quickly realized that this was likely what he was used to, and I knew I was not yet that savvy in the kitchen department. Years have passed since, and I have definitely made my way into what I believe is mediterranean “chefdom”, yet, I still haven’t gotten to the point where I feel comfortable running into a lebanese kitchen battle with his sister. That, my friends, will likely have to wait.