Ingredients Jump to Instructions ↓

  1. 2 lbs boneless, skinless chicken breasts

  2. 1 Tbsp salt, or to taste

  3. 1 tsp white pepper

  4. 1 cup plain yogurt

  5. 1/4 cup prepared mustard

  6. 1/4 cup tomato paste

  7. 5 cloves fresh garlic, minced

  8. 2 cups vegetable oil

Instructions Jump to Ingredients ↑

  1. Cut chicken breast into 1-inch cubes and place in a mixing bowl. Add salt and white pepper and toss to mix well, then add the yogurt, mustard, tomato paste and garlic. Add the oil, 1/2-cup at a time, stirring the mixture until you don't see any oil floating on top. Cover the bowl with plastic wrap and put it in the fridge for 2 hours. While the mixture is marinating, turn on the grill and let it get nice and hot, move the hot coals over to one side. Using metal or bamboo skewers, put 5 to 6 cubes of the marinated chicken breast on each skewer and place on the other side of the grill, NOT DIRECTLY OVER THE HEAT; cover grill. Cook for 8 to 10 minutes; turn skewers on the other side for another 5 minutes, or until chicken is done.


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