About this recipe
Summertime calls for the grill and lighter fare. Recently, Jessica Holmes whipped up these chicken kabob skewers for the family, which fit both of those categories.
What makes this different is that she marinated the chicken in yogurt, which “makes it very tender and flavorful,” she said.
Amazon has some great deals on Starbucks K-cup pods this week
She cut her chicken breast into cubes before placing them on the skewer, which can be grilled inside or outside. She also added onions and peppers to it to make sure you have some vegetables with your meal. Once the skewers were done cooking, she chopped up some parsley to sprinkle on top.
For sides, Holmes recommended some rice or grilling up some pita bread, or both!
Ingredients
Chicken Kabob Skewers
Directions
Chicken Kabob Skewers
-
Cut the chicken breasts into cubes.
-
In a large bowl, combine labneh or Greek yogurt, smoked paprika, sumac, garlic powder, cumin, salt, pepper and lemon juice.
-
Add the chicken and toss until evenly coated.
TIP:
The yogurt marinade helps keep the chicken tender and flavorful. -
Cover and refrigerate for 5–6 hours or overnight.
TIP:
Longer marinating develops deeper flavor.
-
Cut the red onion into chunks similar in size to the chicken pieces.
-
Thread the chicken, peppers and onion onto skewers, alternating the ingredients.
-
Lightly oil the grill with avocado oil.
-
Grill the kabobs until the chicken is cooked through.
TIP:
Turn periodically for even cooking.
-
Place the lemon halves cut-side down on the grill during the last few minutes of cooking until lightly charred.
-
Squeeze the grilled lemon over the kabobs, garnish with fresh parsley and serve with warm pita bread.
TIP:
Serve with rice, pita bread or both for a complete meal.
Rate This Post
Copyright 2026 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
