Chicken Kabob
Fire up your grill for these irresistible Chicken Kabobs, a vibrant and flavorful dish perfect for any backyard barbecue or family dinner. Tender chunks of marinated chicken breast are seasoned with a tantalizing blend of Greek yogurt, lemon juice, warm spices like cumin and turmeric, and fragrant garlic, ensuring juicy, aromatic bites every time. Skewered with colorful red onion and sweet bell peppers, these kabobs are as visually stunning as they are delicious. Whether you're a grilling pro or a first-timer, this quick-cooking recipe comes together in under an hour (plus marinating time) and pairs beautifully with fluffy rice, warm pita bread, or a crisp salad. Don't forget to soak your wooden skewers ahead for grilling perfection, and enjoy these smoky, charred kabobs hot off the grill! Perfect for summer gatherings or weeknight meals.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken breast
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 red onion, large
- 2 bell peppers (any color)
- 12 pieces wooden skewers (soaked in water for 30 minutes)
Instructions
Cut the chicken breast into 1-inch cubes and place them in a large mixing bowl.
In a separate bowl, combine Greek yogurt, lemon juice, olive oil, minced garlic, cumin, paprika, turmeric, coriander, salt, and black pepper. Mix well to form a marinade.
Pour the marinade over the chicken cubes and mix thoroughly to ensure each piece is coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes or preferably 2-4 hours for optimal flavor.
While the chicken marinates, chop the red onion and bell peppers into 1-inch pieces to match the size of the chicken cubes.
After marinating, take the soaked wooden skewers and thread the chicken cubes alternately with onion and bell pepper pieces. Repeat until all the chicken and vegetables are used up.
Preheat the grill to medium-high heat (about 400°F/200°C). Brush the grill grates with a little oil to prevent sticking.
Place the skewers on the grill and cook for 6-8 minutes on each side, or until the chicken is fully cooked and has an internal temperature of 165°F (74°C). Rotate occasionally to ensure even charring.
Remove the kabobs from the grill and let them rest for a couple of minutes before serving.
Serve the chicken kabobs warm with rice, pita bread, or a fresh side salad.
Nutrition Facts
Calories |
2210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 796 mg | 265% | |
| Sodium | 3137 mg | 136% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 26.4 g | ||
| Protein | 311.4 g | 623% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 509 mg | 39% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3565 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
