Grilled Chicken Kebabs with Yogurt Dipping Sauce

I’ve learned that my kids will eat almost anything that I put on a stick.  Fruit kebabs are a favorite around here, and we make them year round just varying the fruit by what’s in season.  But, my kids also find meat and vegetables way more palatable, if I put them on a stick and offer some dipping sauces.  And, while the dipping sauce in greatest demand is ketchup, my kids now also love hummus, and this yogurt sauce is growing on them.  For the kebabs, you can use either boneless skinless breasts or thighs.  I prefer thighs because they have more flavor and are harder to overcook.  But, if I am cooking for a crowd, I’ll often use breasts because they tend to be the crowd favorite.  Use what you like here.  Whatever you use, the chicken will benefit from a longer marinating time; I try to give it at least 24 hours. I add bell peppers and red onion to the skewers, but mushrooms and zucchini could be added as well. I typically serve this meal alongside a simple tomato, red onion, and cucumber salad or a simple green bean salad, and warmed pita bread.

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What You’ll Need For the Chicken Kabobs:

  • 2 1/2 pounds of boneless, skinless chicken breasts or thighs cut into cubes
  • Salt
  • 1 1/2 cups of Greek yogurt (I use full fat, but fat free works too)
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 1 teaspoon of tumeric
  • 1/2 teaspoon of paprika
  • 1/2-1 teaspoon of crushed red pepper (optional)
  • 6 cloves of garlic, pressed or grated
  • 1 inch of fresh ginger, grated
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • One large red onion, cut into wedges
  • One red bell pepper, cut into wedges
  • One orange bell pepper, cut into wedges
  • Parsley leaves, chopped
  • Wooden skewers

What To Do:

Cut the chicken into large bite size cubes, salt them. Combine the rest of the ingredients into a large bowl, mixing them well.  Add the chicken to the marinade and allow to marinate overnight. Alternately place chicken, onion wedges, and bell pepper pieces on skewers.  Tip: If you don’t want your skewers to burn, soak them in water for 20 minutes before creating the kabobs. Preheat your grill to medium high heat.  Once hot, grill the kabobs for 15-20 minutes, turning them over occassionally. Place cooked kabobs on platter, sprinkle with parsley and serve alongside yogurt sauce.

What You’ll Need For the Yogurt Dipping Sauce:

  • 2 cups of Greek yogurt (full fat or fat free work here)
  • 1/2 of large seedless cucumber grated and then strained (strain through a clean dish cloth)
  • 1 large garlic clove, pressed or grated
  • Juice of 1 lemon
  • 2 tablespoons of olive oil
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • crushed red pepper flakes (optional)
  • salt to taste

What To Do:

Combine all ingredients into a bowl, mix well, season with salt to taste.  Serve alongside chicken kabobs and warmed pita bread.

 

 

 

 

 

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