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Chicken Kabobs with Yogurt Dipping Sauce and Lemon

Grilled chicken skewers served with a yogurt and lemon dipping sauce.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Lemon and basil match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,823 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Chicken Kabobs with Yogurt Dipping Sauce and Lemon

Ovenbroiler

Ingredients

Directions

Prepare

  1. Soak wooden skewers in water.

  2. Whisk together the first 11 ingredients (plain yogurt, milk, lemon juice, scallions, Dijon mustard, dried basil, sugar, garlic, salt, pepper, hot pepper sauce).

  3. Reserve 1 ⅓ cups of the mixture for dipping sauce; refrigerate.

  4. Add the chicken strips to the remaining yogurt mixture; refrigerate, covered, for 1 hour.

  5. Preheat the broiler.

Cook and serve

  1. Thread marinated chicken strips onto the soaked skewers.

  2. Spray the broiler pan rack with cooking spray.

  3. Place the skewers on the rack.

  4. Broil the skewers for 3 minutes, then turn and broil until the chicken is cooked through.

  5. Transfer the cooked skewers to a serving platter.

  6. Serve the skewers with the reserved yogurt mixture as a dipping sauce.

Nutrition, whole recipe (rough)

533Calories
58 gProtein
13 gFat
47 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Milk1 cup (244ml) whole149
Yogurt170g plain Greek100
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Mustard1 tsp (5g) yellow3
Basil5 leaves fresh (2.5g)1
Salt1 tsp (6g)0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together1,823 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Basil + garlictop 4% of all pairs
    Smell alikemoderate
    Cooked together4,805 recipes

    Shared aroma: linalool (floral, citrus).

  3. Basil + clovetop 4% of all pairs
    Smell alikestrong
    Cooked together1,437 recipes

    Shared aroma: estragole (anise, licorice).

  4. Mustard + garlictop 6% of all pairs
    Smell alikestrong
    Cooked together4,053 recipes

    Shared aroma: linalool (floral, citrus).

  5. Mustard + clovetop 8% of all pairs
    Smell alikestrong
    Cooked together3,829 recipes

    Shared aroma: methyleugenol (clove, spice).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken breasts
Provide the protein that cooks through to a firm, tender texture under the broiler.
Plain yogurt
Its acidity and proteins tenderize the chicken during marinating and keep it moist.
Lemon juice
Adds acidity that brightens the marinade and helps tenderize the chicken.
Dijon mustard
Adds sharp flavor and helps the marinade cling to the chicken strips.

The step that matters

Broil until the chicken is cooked through. Thin strips cook quickly, so chicken can dry out or overcook under high heat. Check for doneness, since the juices should run clear and the meat should be opaque throughout.

Swap the mustard

How well each one fits the dish's main ingredients (yogurt, milk, lemon, basil, sugar, clove, garlic):

  1. Capsicumfits better
  2. Chivefits better
  3. Eggplantfits better
  4. Mustardthe original

Fit is the average pairing score against yogurt, milk, lemon, basil, sugar, clove, garlic. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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