Kitchenware from Roan Iris
A marinade of pantry staples like sun-dried tomatoes, olive oil, garlic, yogurt, and parmesan cheese turns bland grilled chicken breast into one of the most flavorful skewers ever to grace the dinner grill. It only marinates for a half hour before 8–10 minutes on the grill and pairs beautifully with sourdough naan and the great Italian grandmother of green condiments, gremolata.
SERVES 4
1 cup full-fat yogurt
2 garlic cloves
½ cup sun-dried tomatoes in oil
½ cup olive oil
⅓ cup grated parmesan cheese
1½–2 pounds chicken breasts or tenderloins, cut into bite-sized pieces
Combine yogurt, garlic, tomatoes, olive oil, and parmesan in a high-speed blender until smooth. Smother chicken pieces in the sauce and set aside for 30 minutes to an hour. If using bamboo skewers, use this time to soak them in water to ensure they don’t burn on the grill. Thread chicken onto skewers.
Heat grill (or grill pan on the stove) to high. Add the skewers to the grill grates and cook for about 2–3 minutes per side, until the chicken is cooked through but still tender. It can take a total of 8–10 minutes. Remove from heat and allow to rest for 5 minutes before serving.
