Yogurt Chicken Kabobs

Published on July 1, 2015 | In American | By tatyanaseverydayfood |

- Cook Time
- 20 Minutes
- Difficulty Level

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When it’s summertime, you’ll most likely find me out by the grill! I do all the grilling in our home and I absolutely love it! This easy recipe for yogurt chicken kabobs is so quick to throw together, I make it very often. I like that you can use this recipe with or without allowing the chicken to marinate, which works well if we get some unexpected guests over.

I almost always use chicken thighs for grilling and for this recipe. The dark meat takes the heat better than chicken breast and it’s really a no-fail kind of meat. You really can’t screw it up and over cook it! I portion the chicken thighs, then coat them with a combination of Greek yogurt and mayonnaise. Then, it’s all about those spices! I load the chicken up with turmeric, garlic, smoked paprika and tons of other goodness. If you want to add a bit of spicy kick to the recipe, feel free to add a few sprinkles of cayenne pepper.

Serve these kabobs up with a simple side salad, like my kale pomegranate salad, or some loaded bacon and cheese potatoes. I have both of those recipe down below for you. Once you try this easy chicken kabob recipe, you’ll be hooked for life!

Get all the details in my video recipe!

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Serve these kabobs with a simple salad and a side of these delicious ‘Loaded Potatoes! Get the recipe: https://tatyanaseverydayfood.com/recipe-items/bacon-garlic-potatoes/

Or my kale pomegranate salad, which is perfect as a side dish for anything! https://tatyanaseverydayfood.com/recipe-items/kale-pom-salad/

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Ingredients

For Chicken Kabobs:
4 to 6 boneless, skinless chicken thighs
8 ounces plain Greek yogurt
1/4 cup mayonnaise
3-4 garlic cloves, finely minced
1 teaspoon Kosher salt
ground black pepper
1 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/2 teaspoon each: dried basil, smoked paprika
For Salad:
1 cucumber, sliced
2 large heirloom tomatoes, sliced
2 green scallions, diced
2 tablespoons fresh dill, chopped
salt to taste
2-3 tablespoons olive oil

Instructions

Prepare the meat first: cut chicken thighs into large, 1 1/2-inch pieces. Place into a large bowl along with the remaining ingredients. Use a spatula to combine everything together. Cover bowl and refrigerate for a few hours, or overnight.
Skewer chicken meat onto wooden or metal skewers, making sure not to over-crowd the meat. Preheat outdoor grill to 475F or indoor grill pan over medium heat.
Grill chicken for about 20 minutes, turning often to cook evenly. Remove from heat and let the meat rest for 5 minutes before serving.
For the salad, simply toss together the cucumber, tomatoes, scallion, dill, salt and olive oil. Serve with chicken.