Lemon Yogurt Chicken Kebabs

Lemon Yogurt Chicken Kebabs

Made tangy and tender with yogurt, these chicken skewers will be a delight for everyone at the table, including kids.


Yogurt Marinade and Dip
2 cups yogurt
2 tbsp. lemon juice
Zest of 1 lemon
2 tsp. cumin
2 tsp. coriander
1 tsp. chili pepper flakes, or to taste
1/4 cup chopped cilantro
2 tsp. paprika
2 tbsp. olive oil
2 garlic cloves
Salt and freshly ground pepper, to taste

8 boneless chicken thighs, cut into 1 1/2-inch cubes
16 cherry tomatoes
1 red onion, cut into 1 1/2-inch cubes
1 each large red and green peppers, cut into 1 1/2-inch cubes
1/4 pineapple, cut into 1 1/2-inch cubes
8 medium to large metal skewers
Steamed rice, for serving (optional)
Extra virgin olive oil, for drizzling on dip


Yogurt Marinade and Dip
In a large bowl, combine yogurt, lemon juice, lemon zest, cumin, coriander, chili flakes, cilantro, paprika, garlic, olive oil and salt and pepper. Reserve 1 cup yogurt mixture for serving as a dip and use the remaining 1 cup for marinating the chicken.

Add yogurt marinade (1 cup of yogurt mixture) to chicken and toss to coat. Cover and let marinate, in fridge, about 4 to 8 hours.

Preheat grill to medium high. Oil grill.

Thread skewers by alternating pieces of chicken with the cherry tomatoes, red onion, red and green pepper, and pineapple, as desired. (Makes 8 kebabs.)

Add skewers to grill. Flip once, grilling until chicken is cooked all the way through but still juicy, about 10 to 15 minutes. Alternatively, use grill pan to cook skewers.

Drizzle yogurt dip (the reserved 1 cup yogurt mixture) generously with olive oil.

Serve 2 kebabs per serving. Serve with steamed rice and yogurt dip.

Yield: 4 servings.



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