Yogurt Chicken Kebabs With Beet Carpaccio Recipe

Cooking Directions

• STEP 1.In a bowl, combine yogurt, lemon juice, olive oil, garlic, and spices. Mix well.
• STEP 2.Add chicken pieces to the marinade and coat them evenly. Let marinate for at least 1 hour, or overnight for best results.
• STEP 3.Preheat grill or grill pan over medium-high heat. Thread marinated chicken onto skewers.
• STEP 4.Grill the chicken kebabs for 10-12 minutes, turning occasionally, until cooked through.
• STEP 5.In the meantime, thinly slice the beets using a mandoline or a sharp knife.
• STEP 6.Arrange the beet slices on a serving plate. Drizzle with olive oil and lemon juice.
• STEP 7.Season with salt and pepper. Top with crumbled feta cheese and chopped parsley.
• STEP 8.Serve the chicken kebabs alongside the beet carpaccio.

Cooking Tips

• If using wooden skewers, soak them in water for 30 minutes before threading the chicken to prevent burning.
• For extra flavor, add a pinch of smoked paprika or cayenne pepper to the marinade.
• Garnish the beet carpaccio with toasted nuts or seeds for added crunch.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken kebabs in a preheated oven at 350°F (175°C) for 10-15 minutes.
• Serve with a side of salad or as an appetizer at your next gathering.