Ingredients
- Boneless, skinless chicken breasts: 1.5 pounds, cut into 1-inch cubes
- Plain yogurt: 1/2 cup
- Olive oil: 1/4 cup
- Tomato paste: 2 tablespoons
- Garlic: 2 cloves, minced
- Paprika: 2 teaspoons
- Cumin: 1 teaspoon
- Lemon juice: 1 tablespoon
Instructions
- Step 1: In a medium bowl, whisk together the yogurt, olive oil, tomato paste, minced garlic, paprika, cumin, and lemon juice.
- Step 2: Add the chicken cubes to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
- Step 3: Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Step 4: Thread the marinated chicken onto skewers.
- Step 5: Grill the chicken kabobs for 8-12 minutes, turning occasionally, until the chicken is cooked through and lightly charred. The internal temperature should reach 165°F (74°C).
Notes
- Leftover kabobs can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat leftover kabobs gently in a skillet with a splash of water or broth to keep them moist.
- Serve these flavorful kabobs with warm pita bread, a refreshing cucumber salad, and a dollop of tzatziki sauce for a complete meal.
- Don't skip the marinating time; the longer the chicken sits, the more tender and flavorful it will become, so overnight is ideal!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American