Lebanese-inspired Chicken Kabobs are seasoned with za’atar and served with a cool Laban Cucumber Yogurt Sauce.

Grilled Chicken Kabobs with Cucumber Yogurt Sauce

Lebanese-inspired Chicken Kabobs are seasoned with za’atar and served with a cool Laban Cucumber Yogurt Sauce.

Ready In: 3 hours

Level: Easy


Prep: 2 hours 30 minutes

Cook: 30 minutes

Yields: 4 servings

    Chicken Kabob Ingredients

  • 1 1/2 lbskinless boneless chicken breast or thighs, cut into 1 inch cubes
  • 2 Tbspfresh squeezed lemon juice
  • 1 Tbspextra virgin olive oil
  • 1 tspdried za’atar or oregano
  • 1clove crushed garlic
  • 1 1/4 tsp kosher salt
  • pinchfresh ground black pepper, to taste
  • 4lemon wedges for serving


  • Cucumber Yogurt Dip

  • 3/4 cup Stonyfield Organic Plain Lowfat Yogurt
  • 3/4 cupfinely chopped cucumber, peeled and seeded
  • 1 Tbspfresh lemon juice
  • 1/2 Tbspfresh dill, chopped
  • 1/2 Tbspfresh mint, chopped
  • 1/2 tspkosher salt
  • pinch black pepper, to taste

directions

Marinade

Step 1

Mix lemon juice, olive oil, za’atar, garlic, salt, and pepper together. Put chicken in a zip-locked bag and pour marinade over it. Marinate the chicken at least 2-3 hours or as long as overnight.

Chicken Kabobs

Step 1

If using wooden skewers, soak in water at least 30 minutes if grilling outdoors (I usually double them up so they are easier to turn).

Step 2

Prepare the yogurt sauce by combining the ingredients in a medium bowl. Refrigerate until ready to eat.

Step 3

Thread chicken onto the skewers. You should have 4 kabobs total.

Step 4

Preheat the grill over medium heat, oil the grates and cook (indoor or outdoor grill works fine) until the chicken is cooked though, turning often about 12 to 15 minutes.

Step 5

Serve with lemon wedges and yogurt sauce.