Yogurt Marinated Chicken Kabobs
An easy chicken marinade for breasts, legs, thighs, or a whole chicken. Yogurt keeps the chicken nice a moist with a ton of zesty flavor.
Print
Pin
Servings: 4
Ingredients
- 2 chicken breasts
- 1 red or yellow bell pepper
- 1/2 cup plain Greek yogurt
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- zest of 1/2 lemon
- 1 tbsp mince garlic
- 1 teaspoon dried dill weed
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Mix all of the marinade ingredients in a small bowl.
- Once fully combined, transfer the yogurt mixture to a large zip-top bag. chicken and the bell pepper pieces onto bamboo skewers.
- Cut the chicken into large bite-sized pieces and toss them into the yogurt mixture.
- Seal the bag and rub the outside of the bag rubbing the mixture to coat all of the chicken pieces.
- Refrigerate for 4 hours.
- Dice the bell pepper into large bite-sized pieces; about the same size as the chicken pieces. Set aside.
- Remove chicken and discard the leftover yogurt mixture.
- Thread the chicken and the bell pepper pieces onto bamboo skewers.
- Heat the grill or a grill pan.
- If you are baking the chicken, bake it at 450° until the internal temperature reaches 165° - about 20 minutes. Flip the chicken skewers 1/2 through cooking. Always check for doneness before serving.
- Grill on both sides until the chicken reaches an internal temperature of 165°.
Notes
Krazy Kitchen Mom Tips
- Uniformity is important when cutting the chicken and pepper into bite-sized pieces. Try to make the chicken pieces all similar sizes so that they cook at the same rate.
- While the chicken is marinating, soak the bamboo skewers in water so they will not burn when placed on the grill or in the oven.
- I like to serve these kabobs with my Creamy Cucumber Tomato Salad and some grill nann bread.