INGREDIENTS
1 cup plain Greek yogurt
1 large red onion, cut into 1-inch chunks
2 zucchini cut into 1/2 " slices
cherry tomatoes
2 tablespoons olive oil
2 teaspoons paprika
1 tsp. cumin
1 tsp. turmeric
⅛ teaspoon cinnamon
1 teaspoon crushed red pepper flakes or less to adjust heat
Zest from one lemon
2 tablespoons freshly squeezed lemon juice, from one lemon
2 teaspoons salt
½ teaspoon freshly ground black pepper
5 garlic cloves, minced
2 pounds boneless skinless chicken breast or thighs, cut into 2-inch strips
INSTRUCTIONS
In a mixing bowl, combine the yogurt, olive oil, paprika, cumin, turmeric cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic mix well and set aside.
Line a baking sheet with aluminum foil for easy clean up. Using 8-10 skewers, thread the chicken onto metal or wood skewers, alternating with zucchini, tomatoes, and onions. . Place the kabobs on the prepared baking sheet. Divide the yogurt marinade in 1/2 and save 1/2 in the fridge for dipping sauce when kabobs are done. With the other 1/2 marinade brush the marinade all over the meat, coating well. Cover and refrigerate at least 4 hours or overnight.
Preheat the grill to medium-high heat. . Grill the kabobs until chicken and veggies are golden brown and cooked through, turning the skewers occasionally a few times throughout grilling.
Can also be grilled in the oven at 400F. use a rimmed baking sheet lined with foil and a wire baking rack.
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