Maria
Get ready to elevate your grilling game with these delicious Grilled Chicken Kabobs with Cucumber Yogurt Sauce. This recipe combines tender chicken cubes marinated in flavorful spices, paired with a refreshing cucumber yogurt sauce that adds a creamy and tangy twist to each bite.
Why Make This Recipe
Grilling chicken kabobs is a fun and easy way to enjoy a flavorful meal with a hint of charred goodness. The combination of lemon juice, olive oil, and za’atar (or oregano) creates a mouthwatering marinade that infuses the chicken with zesty and savory flavors. The addition of the cool and creamy cucumber yogurt sauce provides a refreshing contrast that perfectly complements the grilled chicken.
How to Make this recipe
Ingredients:
- 1 1/2 pounds skinless boneless chicken breast or thighs (cut into 1-inch cubes)
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons dried za’atar or oregano
- 1 clove crushed garlic
- 1 1/4 teaspoon kosher salt
- Fresh ground black pepper (to taste)
- Lemon wedges for serving
- 3/4 cup plain low-fat plain Stonyfield yogurt
- 3/4 cup finely chopped cucumber (peeled and seeded)
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon fresh dill (chopped)
- 1/2 tablespoon fresh mint (chopped)
- 1/2 teaspoon kosher salt
- Fresh black pepper (to taste)
Directions:
- Soak wooden skewers in water for at least 30 minutes if grilling outdoors.
- Prepare the yogurt sauce by combining yogurt, cucumber, lemon juice, dill, mint, salt, and pepper in a bowl. Refrigerate until ready to serve.
- Thread chicken onto skewers to make 4 kabobs.
- Preheat the grill over medium heat, oil the grates, and cook the kabobs for 12-15 minutes, turning often, until the chicken is cooked through.
- Serve the grilled chicken kabobs with lemon wedges and the prepared cucumber yogurt sauce.
How to Serve Grilled Chicken Kabobs with Cucumber Yogurt Sauce
Serve the grilled chicken kabobs hot off the grill with a generous dollop of the cucumber yogurt sauce on the side. Squeeze fresh lemon juice over the kabobs for an extra burst of flavor.
How to Store Grilled Chicken Kabobs with Cucumber Yogurt Sauce
Store any leftover chicken kabobs and yogurt sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently to maintain its juiciness.
Tips to Make Grilled Chicken Kabobs with Cucumber Yogurt Sauce
- Marinate the chicken for at least 30 minutes or up to overnight for maximum flavor infusion.
- Ensure the grill is properly preheated before adding the kabobs to achieve beautiful grill marks and juicy chicken.
- Use a meat thermometer to check the internal temperature of the chicken, which should reach 165°F for safe consumption.
Grilled Chicken Kabobs with Cucumber Yogurt Sauce
Ingredients
Grilled Chicken Kabobs
- 1 1/2 pounds skinless boneless chicken breast or thighs (cut into 1-inch cubes)
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons dried za’atar or oregano
- 1 clove crushed garlic
- 1 1/4 teaspoon kosher salt
- Fresh ground black pepper (to taste)
Cucumber Yogurt Sauce
- 3/4 cup plain low-fat plain Stonyfield yogurt
- 3/4 cup finely chopped cucumber (peeled and seeded)
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon fresh dill (chopped)
- 1/2 tablespoon fresh mint (chopped)
- 1/2 teaspoon kosher salt
- Fresh black pepper (to taste)
Instructions
How to Make Grilled Chicken Kabobs with Cucumber Yogurt Sauce
- Soak wooden skewers in water for at least 30 minutes if grilling outdoors.
- Prepare the yogurt sauce by combining yogurt, cucumber, lemon juice, dill, mint, salt, and pepper in a bowl. Refrigerate until ready to serve.
- Thread chicken onto skewers to make 4 kabobs.
- Preheat the grill over medium heat, oil the grates, and cook the kabobs for 12-15 minutes, turning often, until the chicken is cooked through.
- Serve the grilled chicken kabobs with lemon wedges and the prepared cucumber yogurt sauce.
