{"id":7881,"date":"2012-02-11T13:57:23","date_gmt":"2012-02-11T11:57:23","guid":{"rendered":"http:\/\/www.myza.co.za\/02\/best-chicken-kebabs\/"},"modified":"2012-02-11T13:57:23","modified_gmt":"2012-02-11T11:57:23","slug":"best-chicken-kebabs","status":"publish","type":"post","link":"https:\/\/www.myza.co.za\/press\/best-chicken-kebabs\/","title":{"rendered":"Best Chicken Kebabs"},"content":{"rendered":"<p>\t\t\t<!-- Start Shareaholic LikeButtonSetTop Automatic --><!-- End Shareaholic LikeButtonSetTop Automatic --><\/p>\n<p>Wandering in the meat department one is always drawn to those displays of specially prepared meats. I must confess to being a little upset whenever I see those shining (read lots of sugar) marinades that most of the kebabs (sosaties) lie in saying; \u201cEat me\u201d. I am always drawn to the \u2018healthier\u2019 looking chicken kebabs that have some sort of yoghurt dressing.<\/p>\n<p>So, last night we decided to braai lean pork and chicken breasts served with <a title=\"Minty Mealies\" href=\"http:\/\/mype.co.za\/new\/2012\/02\/minty-mealies\/\" target=\"_blank\">Minty Mealies<\/a>.<\/p>\n<p>Looking at the chicken breasts I thought why not chop them up into cubes and try my own yoghurt marinade \u2013 they were declared a keeper so here goes:<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>4 Chicken Breasts<\/li>\n<li>250 ml plain yoghurt<\/li>\n<li>Handful fresh coriander \u2013 roughly chopped<\/li>\n<li>4 cloves of fresh garlic \u2013 finely chopped<\/li>\n<li>Squirt or two of lemon juice<\/li>\n<li>Salt to taste<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<ul>\n<li>Make the marinade by combining the Yoghurt, coriander, garlic, lemon juice and salt in a plastic or glass flat dish<\/li>\n<li>Cube the Chicken Breasts and thread them onto wooden skewers<\/li>\n<li>Thoroughly coat the chicken kebabs with the marinad and set aside for at least an hour \u2013 overnight would probably work best<\/li>\n<li>Braai over medium heat \u2013 do not dry out.<\/li>\n<\/ul>\n<p><strong>Feeds:<\/strong><\/p>\n<ul>\n<li>4 in conjunction with other meats<\/li>\n<\/ul>\n<p><strong>Time:<\/strong><\/p>\n<ul>\n<li>20 minutes to prepare, hour marinade, 10-15 minutes cooking<\/li>\n<\/ul>\n<p>In hindsight I could have skewered the pork and tried the marinade on those sosaties as well.<\/p>\n<p>Share your recipes with the Port Elizabeth community HERE.<\/p>\n<p><!-- Start Shareaholic LikeButtonSetBottom Automatic --><!-- End Shareaholic LikeButtonSetBottom Automatic -->\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Wandering in the meat department one is always drawn to those displays of specially prepared meats. I must confess to being a little upset whenever I see those shining (read lots of sugar) marinades that most of the kebabs (sosaties) lie in saying; \u201cEat me\u201d. I am always drawn to the \u2018healthier\u2019 looking chicken kebabs [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","ngg_post_thumbnail":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[1289,5],"class_list":{"0":"post-7881","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-south-africa","7":"tag-mype","8":"tag-port-elizabeth-2","9":"entry"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/posts\/7881","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/comments?post=7881"}],"version-history":[{"count":0,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/posts\/7881\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/media?parent=7881"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/categories?post=7881"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/tags?post=7881"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}