Grilled Mali Kebabs
Created by Kari Ray
Malian cooking has long since been influenced by its ethnic and geographical diversity. Mali takes pride in its lavish selection of cuisines and these kebabs are a testimony to their rich culinary heritage. The zestyness of lemons combined with the stimulating flavors of garlic give these kebabs a unique and delightful flavor that’s too good to pass up. So celebrate summer by firing up the grill and serve these kebabs up on a bed of couscous or with your favorite grilled veggies.
- 2 pounds skinless, boneless chicken thighs or chicken breasts, cut into 1 inch cubes
- 1 cup yogurt
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 5 cloves garlic, minced
- 1tsp coriander, cumin, salt
- ½ tsp turmeric
- ¼ tsp pepper
- Whisk together yogurt, lemon juice, olive oil, garlic, coriander, cumin, salt, turmeric and black pepper in a medium bowl. Place chicken in a large resealable plastic bag. Add marinade and mix well to coat the chicken pieces. Seal bag and place in refrigerator to marinate for 2 to 4 hours.
- Thread chicken tightly onto skewers.
- On medium to low heat, grill skewers until well browned on all sides, 3-4 minutes per side.
- Transfer skewers to platter and let rest for 5 minutes. Serve with your favorite roasted vegetables and couscous.