Recipe courtesy of Tiffani Thiessen

Chicken Kebabs

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  • Level: Easy
  • Total: 2 hr 30 min (includes marinating time)
  • Active: 30 min
  • Yield: 6 servings
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Ingredients

1 cup plain Greek yogurt

1 tablespoon vegetable oil 

1/2 tablespoon fresh lemon juice 

1 teaspoon dried oregano 

1/2 teaspoon coriander 

1/2 teaspoon paprika 

2 cloves garlic, smashed and chopped 

Kosher salt and freshly ground black pepper

2 pounds boneless, skinless chicken breast, cut into 1-inch cubes 

Directions

Special equipment:
twelve to fifteen 10-inch wooden skewers, soaked in water for at least 15 minutes
  1. Mix the yogurt, oil, lemon juice, oregano, coriander, paprika, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until fully blended. Add the chicken and mix to coat. Cover and refrigerate for 2 to 4 hours.
  2. Preheat a grill pan or outdoor grill for cooking over medium-high heat. Thread the marinated chicken onto the soaked skewers, about 5 pieces per skewer, taking care not to pack the chicken pieces too tightly.
  3. Grill the skewers until the chicken is cooked through (an instant-read thermometer should register 165 degrees F), about 4 minutes per side. Serve immediately.

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