Grilled Yogurt Chicken Kabobs (video)
Easy and juicy grilled chicken kabobs marinated in a Greek yogurt marinade with turmeric, garlic and cumin! Enjoy it with an easy side salad!
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 Tomato Cucumber 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 yogurt sauce first in a large bowl. Simply combine the yogurt, mayonnaise, garlic, salt and pepper and spices. Whisk everything together until the sauce is creamy.
- Prepare the meat next: cut the chicken thighs into large, 1 1/2-inch pieces. Place the chicken into the marinade and use a spatula to combine everything together. Cover the bowl and refrigerate for a 4 to 6, or overnight. Marinate overnight especially if using chicken breast.
- Skewer the chicken meat onto wooden or metal skewers, making sure not to over-crowd the meat. Preheat an outdoor grill to 475/500F or indoor grill pan over medium heat. Grill the chicken kabobs for about 20 minutes, turning every 5 minutes 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 on the side with the chicken kabobs.
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Nutrition
Calories: 367kcal | Carbohydrates: 9g | Protein: 29g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 802mg | Potassium: 634mg | Fiber: 2g | Sugar: 6g | Vitamin A: 955IU | Vitamin C: 17mg | Calcium: 108mg | Iron: 2mg