Cutting up a piece of meat into smaller pieces and lacing them onto a skewer before grilling may seem like an unnecessary extra step in the dinner-making process, but the effort can be worthwhile.
First of all, as any State Fair-going Minnesotan knows, food on a stick is fun. But it's not just fun, sometimes it also serves a purpose. Smaller pieces of meat mean more nooks and crannies for flavors, both from a marinade and the grill, to adhere to.
So why do kebabs often turn out dry and disappointing? It typically involves the choice of protein and marinade and the length of time the protein sits in the marinade.
This week's recipe for Yogurt-Marinated Grilled Chicken Kebabs with Cucumber Mint Salsa finds the right combination of all the elements, resulting in a flavorful, moist and tender kebab that can be marinated as long as overnight, which can make weeknight meal planning a little easier.
Let's start with the protein. Boneless, skinless chicken thighs are a great choice for the grill, as they aren't as sensitive to overcooking as, say, boneless, skinless chicken breasts. They also have more flavor than their white meat counterparts.
The marinade can also make a big difference. A marinade's job is to make a protein more tender, more flavorful or both. It typically accomplishes its work using a combination of acid and salt. Often, vinegar or citrus juice are used on the acid side of the equation, but they can break a protein down too much if it's left to sit too long, making it mushy and unpalatable.
Lactic acid, the kind we find in yogurt, is another option and a much gentler one. It tenderizes, without the danger of mushiness, and also encourages the protein to retain moisture. And, while you don't have to soak your protein in a yogurt marinade overnight to reap the benefits, you can, if desired.
To turn up the volume on these tender, moist kebabs, I like to pair them with a creamy yogurt and feta cheese sauce, as well as a fresh salsa/salad, made with cucumbers, tomatoes and mint.
