Grilled Chicken Kabobs with Cucumber Yogurt Sauce
Grilled Chicken Kabobs with Cucumber Yogurt Sauce
Lebanese-inspired grilled chicken kabobs are seasoned with za’atar and served with a cool Laban Cucumber Yogurt Sauce. Recipe by Skinnytaste
Stonyfield Organic Lowfat Yogurt, Plain, 32 oz. Cup; Multi-Serving Yogurt
Prep Time: 2 HOURS + 30 MINUTES
Serves: 4
Cook Time: 30 MINUTES
Ingredients
Chicken Kabob Ingredients
- 1 1/2 lb skinless boneless chicken breast or thighs, cut into 1 inch cubes
- 2 Tbsp fresh squeezed lemon juice
- 1 Tbsp extra virgin olive oil
- 1 tsp dried za’atar or oregano
- 1 clove crushed garlic
- 1 1/4 tsp kosher salt
- pinch fresh ground black pepper, to taste
- 4lemon wedges for serving
Cucumber Yogurt Dip
- 3/4 cup Stonyfield Organic Plain Lowfat Yogurt
- 3/4 cup finely chopped cucumber, peeled and seeded
- 1 Tbsp fresh lemon juice
- 1/2 Tbsp fresh dill, chopped
- 1/2 Tbsp fresh mint, chopped
- 1/2 tsp kosher salt
- pinch black pepper, to taste
Instructions
- Marinade: 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: 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).
- Prepare the yogurt sauce by combining the ingredients in a medium bowl. Refrigerate until ready to eat.
- Thread chicken onto the skewers. You should have 4 kabobs total.
- 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.
- Serve grilled chicken kabobs with cucumber yogurt sauce with lemon wedges.
Let's Keep Cooking
There are so many ways to use Stonyfield Organic yogurt. Try using it in your favorite recipes!
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