Smoky Paprika, Oregano, and Labne Kebabs
The weekend turned out to be a bit of a mixed bag. A trip to my favorite Indian store, became a bit of an issue as I left my wallet in the store. I eventually found it. But this cost me my Sunday morning. So, I needed a quick and satisfying meal for the family. And in came these kebabs. They are easy, satisfying and depending on your persuasion perfect as an appetizer. Smoky Paprika, Oregano and Labne Kebabs are just what I need to welcome in summer. I tried making these with some labneh I received from Karoun Diaries.
My Story about Smoky Paprika, Oregano and Labne Kebabs
Labne or labneh is thick and creamy, forming a deep and rich base for the kebabs. I marinated the chicken overnight, with cayenne, turmeric, smoked paprika and salt. I did not even need to add oil while cooking. These will be perfect on a grill or air fryer. Today, I took the lazy option and placed them on a parchment covered sheet pan. Twenty minutes in a hot oven, cooked the chicken through. The labne caramelized in spots allowing for a delicate crisping at spots. Initially, I was thinking of a little more broiling but kept this simple.
The final finish with lemon juice and lots of oregano ended up being the perfect finish to these kebabs. Serve them, as bite sized pieces on little skewers. I promise you they will go quickly, much like summer. And, we did get in some family time. Missed the girl, but father’s day still felt complete. And mom is coming in this week. I am seeing her after maybe forever. Well, it certainly feels that way.
About the Use of Labneh
The thick and rich labneh offers the perfect base for the marinade. Labneh is essentially thick and strained yogurt. I have a recipe for labneh right here.
In a pinch you can substitute for Greek Yogurt.
About this and Other Kebabs
On a bright and summery note, add this simple kebab to your summer culinary repertoire. Get creative with the protein. Mix and match the herbs. After all, nothing says summer like lots of bright and vibrant herbs. Next time I make these, I even plan on making a dipping sauce with labneh and herbs. Maybe some mint to add some spark to the oregano.
For some more kebab action, you can try these Bengali Seasoned Maple Mustard Kebabs and Zucchini and Chicken Kebabs.
Here’s to summer and a bright and easy dish.
How to Enjoy these Kebabs
These kebabs are perfect with a side of any refreshing summer salads, some of my picks would be this Quinoa Salad, Asian Cucumber Salad with Shisho or Purslane Tzatkiki.
A simple and very flavorful take on chicken kebabs, with simple spices, labneh and oregano.
Ingredients
- 2 pounds boneless skinless chicken thighs, cut into 2 inch chunks
- 3/4 teaspoon red cayenne pepper
- 1 and 1/2 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 and 1/2 teaspoons salt
- 3/4 cup Karoun Diaries Labneh
- 1 tablespoon molasses
- Small skewers or toothpicks
- 1 fresh lemon halved and juiced
- 2 tablespoons fresh or dried minced oregani
- Optional sliced almonds to garnish
Instructions
- Rinse the chicken and pat dry and set aside.
- In a mixing bowl, add the red cayenne pepper, smoked paprika, turmeric, salt, labheh and molasses and mix well.
- Add the chicken and toss to coat. Cover and refrigerate for a few hours or overnight.
- Line a sheet pan with parchment. Pre-heat the oven to 400 degrees.
- Thread the chicken on small skewers or toothpicks and place on the sheet pack.
- Bake for 20 minutes, until the chicken is cooked through and begins to char at spots.
- Drizzle with the lemon juice and oregano and serve hot.
- Garnish with sliced almonds if desired.
jonathan
The question is what is the name/location of your favorite Indian store?
rinkub@aol.com
I like to schlep to Patel Brothers, in Norwalk CT every few months to stock up.