Grilled Chicken Kabobs with Cucumber Yogurt Sauce
These Chicken Kabobs, infused with the vibrant flavors of Lebanon, are seasoned with aromatic za’atar and paired with a refreshing Laban Cucumber Yogurt Sauce for a delightful contrast.
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Ingredients
- 1 1/2 pounds skinless boneless chicken breast or thighs
- 2 tablespoons fresh squeezed lemon juice
- 1 1/4 teaspoon kosher salt
- fresh ground black pepper
- lemon wedges for serving
- 3/4 cup plain low fat plain Stonyfield yogurt
- 3/4 cup finely chopped cucumber
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon fresh dill
- 1/2 tablespoon fresh mint
- 1/2 teaspoon kosher salt
- fresh black pepper
- 1 clove crushed garlic
- 1 tablespoon extra virgin olive oil
- 2 teaspoons dried za’atar or oregano
Instructions
- 1
In a bowl, combine lemon juice, olive oil, za’atar, minced garlic, salt, and pepper. Place the chicken pieces in a resealable plastic bag and pour the marinade over them. Allow the chicken to marinate for a minimum of 2-3 hours, or preferably overnight for enhanced flavor.
- 2
If you are using wooden skewers, be sure to soak them in water for at least 30 minutes prior to grilling outdoors (I often use two skewers together for easier handling while turning).
- 3
To create the yogurt dip, mix the ingredients together in a medium-sized bowl. Place the mixture in the refrigerator until it's time to serve.
- 4
Assemble the chicken onto the skewers, resulting in a total of 4 skewers.
- 5
Preheat your grill to medium heat, apply a bit of oil to the grates, and cook the skewers (either on an outdoor or indoor grill) until the chicken is thoroughly cooked, turning them frequently for approximately 12 to 15 minutes.
- 6
Present the skewers with lemon wedges and the prepared yogurt dip on the side.