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Cooking for Two: Yogurt Chicken
Yogurt chicken (chicken marinated in yogurt) is a popular dish throughout the middle-east. I first had it grilled and served on a skewer in Beirut, Lebanon and loved it. Then I had yogurt-marinated lamb on a skewer and loved that too. The marinated beef wasn’t as good as the chicken or lamb, but was still pretty good. This recipe calls for sumac, which I can find in the ethnic section of my local supermarket (and Knoxville is not the most cosmopolitan city in the world) so check before giving up on it.
Technorati: Food | recipe | kevin d weeks | cooking for two | chicken | main dish
4 Responses to “Cooking for Two: Yogurt Chicken”
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Disclaimer: Most quantities in recipes are approximate. Adjust as needed according to your taste and experience. Unless otherwise specified, eggs are large and butter is unsalted.
I was introduced to yogurt based marinades many years ago when a neighbor of mine sent over tandoori chicken, mint-coriander chutney and cinnamon scented rice for us to eat after working outdoors all day. I remember each bite being a heavenly flavor explosion, each taste a delight.
I’ve been a fan of yogurt based marinades ever since. Especially those of middle eastern and Indian cusines.
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Kevin- I know I can order sumac online, but if I don’t, what would be a good substitute? A little more lemon or lime juice?
CJ,
I was amazed to find sumac at my local supermarket with the other ethnic foods – so you might try looking there. Otherwise a bit of lemon juice probably comes closest although you won’t get the sumac’s slightly musty flavor.
I’m in east central Wisconsin. I’d have to travel to Milwaukee to find a middle eastern market.
Guess I’ll just have to give The Spice House or Penzy’s a call. (Cost less than gas) I need to re-stock a few herbs and spices anyway.
CJ,
Knoxville isn’t the most cosmopolitan of cities which is why I was amazed to find it at Kroger.