These are very simple chicken kebabs with a bit of zing from cumin and oregano. Serve them with orzo, rice, or couscous. The tzatziki is by no means essential to the success of the dish, but adds extra interest and helps the chicken and any starch you serve it with co-mingle deliciously. The salting, rinsing, and squeezing of the cucumber is an added step, and if you find it annoying, skip it. The tzatziki will be a bit thinner from the liquid in the cucumber, but other than that, no real harm is done.
How To Make Marinated Yogurt Chicken Kebabs
This smokey Marinated Yogurt Chicken Kebabs is the perfect recipe for your backyard barbecue. A burst of juicy and tangy flavors skewered into one, this chicken kebabs recipe is a true savory winner!
Cut one lemon in half, and each half into 6 wedges.
Then cut the wedges crosswise to make 24 small pieces of lemon.
Pick out any pits. Zest the other lemon and squeeze and strain the juice.
Zest the other lemon and squeeze and strain the juice, getting about 1 ½ tablespoon of juice.
In a medium-sized bowl, combine the yogurt, shallots, salt, pepper, lemon zest, lemon juice, oregano and cumin. Stir to combine.
Place the chicken cubes into the bowl, and stir to coat the chicken well.
Cover and marinate in the fridge for one hour.
Skewer the lemon and chicken, alternating two pieces of chicken with one piece of lemon.
Preheat the grill to medium.
Grill the kebabs for 4 minutes, covered, until browned on the bottom.
Then turn, and grill, covered, for about 4 minutes more. Cut into a piece to see if it is cooked thoroughly.
Serve this delicious Marinated Yogurt Chicken Kebabs with couscous, rice, or orzo!
- Soak 6 12-inch wooden skewers in water to cover for at least 30 minutes, to prevent them from burning on the grill.
- Calcium: 99mg
- Calories: 171kcal
- Carbohydrates: 7g
- Cholesterol: 74mg
- Fat: 3g
- Fiber: 2g
- Iron: 2mg
- Potassium: 570mg
- Protein: 28g
- Saturated Fat: 1g
- Sodium: 146mg
- Sugar: 2g
- Vitamin A: 79IU
- Vitamin C: 21mg
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