Grilled Chicken Kabobs with Cucumber Yogurt Sauce
Elevate your grilling game with tender and flavorful grilled chicken kabobs served with a refreshing 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.
Notes
For added flavor, marinate the chicken in the spices for a few hours before grilling.