These chicken kebabs, made with skinless thighs, will appeal to a wide variety of diners at your Memorial Day cookout. Allow time to soak bamboo skewers for at least 30 minutes before threading them ...

If you’ve never marinated chicken in yogurt before, you’re in for a treat! This is a trick my mom taught me for keeping chicken super juicy, no matter the cooking method. I’ve tried this yogurt ...

Combine the yogurt, lime juice, paprika and chili powder in a large bowl. Cover and refrigerate 1/2 cup yogurt mixture for serving. Add chicken to remaining yogurt marinade; turn to coat. Cover and ...

Make the marinade: In a medium bowl, whisk together yogurt, garlic, vinegar, paprika, red pepper flakes and salt. Spatchcock the chicken: Place chicken, breast-side down, on a cutting board. Use ...

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.

chicken kebabs on a plate surrounded by flatbreads, olives, and vegetables - A.J. Forget/Mashed We may receive a commission on purchases made from links. If you are tired of plain old chicken kebabs ...

I learned an amazing trick from Ami, my mom. When my dad was away on work trips, Ami and I had our own little ritual: chicken breast marinated in yogurt. She never measured, just scooped thick ...

This Easy Greek Chicken Marinade is made with a simple mix of creamy yogurt, lemon juice, olive oil, garlic, and herbs. It is the classic Greek combination that keeps chicken tender and full of ...

There are many reasons why my husband and I are a good match. Among the more mundane is that for chicken, he prefers white meat while I prefer dark. This makes it quite convenient for us to buy a ...

Jazz up your chicken with a flavorful marinade. When it comes to the marinade, there’s endless room to play; for example, you could go Greek with lemon juice and oregano, or whip up a sweet-and-tangy ...

In Indian tandoori cooking, much of the flavor comes from the ripping-hot temperatures, up to 900 F, which send spice and smoke sizzling out the top of barrel-shaped clay ovens. The meat, usually ...

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