YIELD: 4 kebabs
In a large gallon ziplock bag, add the olive oil, lemon juice, minced garlic, and spices. Mix to combine. Add the Greek yogurt or substitute. Mix thoroughly.
Add the chicken pieces to the ziplock bag containing the marinade. Transfer chicken to the refrigerator and allow chicken to marinate for 30 minutes or up to 4 hours
If using wooden skewers, prepare them by soaking in warm water for at least 10-15 minutes before using.
Mist the preheated grill with oil or cooking spray and set to medium-high heat.
Thread chicken, one piece at a time, onto skewers. Repeat until all the chicken has been threaded onto skewers. Discard any leftover marinade.
Transfer the kabobs to the grill. Grill until golden brown with light grill marks and cooked to 165° F, turning occasionally, approximately 15 minutes.
Remove from the grill and serve alongside marinated grilled veggies and tahini sauce. Enjoy!
This recipe was adapted from the original by theforkedspoon.com.
It has been so hot lately that I don't even dare turning on the stove or oven inside the house. I have been utilizing the grill more to cook our daily meals, but there are only so many burgers and bbq chicken you can eat before you get sick of it. These Grilled Chicken Shish Kebabs were a great change this past week. I pared it with grilled marinated zucchini and red onion and drizzled everything with homemade tahini sauce. Everyone enjoyed it!
These Kebabs almost did not happen at all. When I went to marinate the chicken, I realized what I thought was greek yogurt was actually cottage cheese, YIKES! So, I had to improvise. I knew I needed something with cultures to help tenderize the chicken, so I found a bottle of Trader Joe's Cucumber Kefir Dressing and split that half and half with sour cream. Guess what? It worked! The chicken turned out tender and flavorful, worked great!
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