Grilled Chicken Breast With Yogurt And Cucumber Sauce Recipes

GRILLED CHICKEN KABOBS WITH CUCUMBER YOGURT SAUCE

Steps:

• Mix lemon juice, olive oil, za'atar, garlic, salt, and pepper together. Put chicken in a zip-locked bag and pour marinade over it. Marinate the chicken at least 2-3 hours or as long as overnight.
• If using wooden skewers, soak in water at least 30 minutes if grilling outdoors (I usually double them up so they are easier to turn).
• Prepare the yogurt sauce by combining the ingredients in a medium bowl. Refrigerate until ready to eat.
• Thread chicken onto the skewers. You should have 4 kabobs total.
• Preheat the grill over medium heat, oil the grates and cook (indoor or outdoor grill works fine) until the chicken is cooked though, turning often about 12 to 15 minutes.
• Serve with lemon wedges and yogurt sauce.

GRILLED CHICKEN BREAST WITH YOGURT AND CUCUMBER SAUCE

Steps:

• In a bowl, mix yogurt, green onions, mint, cumin, salt and 1/8 teaspoon of pepper. Pour half the sauce in a bowl and set aside. Add cucumber to the remaining sauce and stir. Set aside.
• Sprinkle the chicken breasts with remaining pepper. Set the barbecue to medium heat. Put the chicken breasts on an oiled grill of the barbecue and cook, without closing the cover, 12 to 15 minutes or until it's not pink inside. (flip them and brush with the sauce without cucumber at mid-cooking; discard remaining of this sauce). Serve with the sauce with cucumber.

GRILLED CHICKEN BREASTS IN SPICED YOGURT

Steps:

• Stir together 1 cup yogurt, 2 tablespoons oil, 1 tablespoon lemon juice, salt and spices.
• Add chicken and turn until well coated.
• Marinate at room temperature for 20 minutes.
• While the chicken is marinating, preheat grill.
• While grill is heating, stir together remaining 1 1/4 cups yogurt and 1 1/2 tablespoons lemon juice and salt to taste.
• Reduce grill to moderate heat.
• Grill chicken (discard marinade), on lightly oiled grill rack, turning occasionally (closing grill between turns), until cooked through, 10 to 12 minutes total.
• Transfer chicken to a platter.
• Toss together mint, shallot and remaining oil in a small bowl.
• Drizzle chicken with yogurt sauce and top with mint salad.

GRILLED CHICKEN PITA WITH YOGURT SAUCE AND ARUGULA

Steps:

• Season chicken breasts on both sides with salt and pepper and rub with a little olive oil. Bring to room temperature.
• Place a cast-iron pan or a stovetop grill pan over medium-high heat. When pan is hot, add chicken breasts, lower heat to medium and cook gently for about 3 to 4 minutes on each side, until firm to the touch. (To keep meat moist, do not overcook.) Set aside to rest and cool to room temperature, then slice crosswise at a diagonal.
• Meanwhile, in a small bowl, mix together yogurt, olives, cucumber, mint, parsley, garlic, oregano, sumac and red-pepper flakes. Season with salt to taste.
• Heat pita breads in toaster oven or a dry skillet over medium-high. Cut each pita in half to make half-moon pockets. Fill each pocket with chicken, yogurt sauce and arugula. Serve with extra sauce on the side.