Description
Tender and flavorful spiced chicken kebabs marinated in a blend of aromatic spices and olive oil, then grilled to perfection. Served with a creamy, herb-infused yogurt sauce that complements the smoky, juicy chicken, making it a perfect dish for gatherings or a delicious weeknight meal.
Ingredients
Scale
For the Chicken Marinade
- 1.5 pounds Boneless Skinless Chicken Breast (Cut into uniform cubes for even cooking)
- 3 cloves Garlic (Minced for marinade)
- 2 teaspoons Ground Cumin (Adds warm, earthy flavor)
- 1 teaspoon Paprika (Use smoked paprika for extra flavor)
- 3 tablespoons Olive Oil (For marinating the chicken)
- 2 tablespoons Lemon Juice (Freshly squeezed from one medium lemon)
- 1 teaspoon Salt (To season the chicken)
- Black Pepper (Freshly ground, to taste)
For the Yogurt Sauce
- 1 cup Plain Yogurt (Full-fat yogurt is recommended for richer flavor)
- 3 cloves Garlic (Minced for sauce)
- 1 handful Fresh Herbs (Cilantro or Parsley, chopped)
- Pinch of Salt (To taste)
For Garnish
- Fresh Herbs (Cilantro or Parsley, a handful)
Instructions
- Prepare the marinade: In a mixing bowl, combine olive oil, minced garlic, ground cumin, paprika, lemon juice, salt, and freshly ground black pepper to create a fragrant marinade.
- Marinate the chicken: Cut the chicken breast into uniform cubes to ensure even cooking. Add the chicken pieces to the marinade, tossing well to coat evenly. Cover the bowl and refrigerate for at least 30 minutes to let the flavors infuse.
- Make the yogurt sauce: In a separate bowl, mix the plain yogurt with minced garlic, chopped fresh herbs, and a pinch of salt. Adjust seasoning as needed to balance the flavors, then set aside.
- Prepare for grilling: Preheat your grill to medium-high heat or preheat your oven to 400°F (200°C). If using wooden skewers, soak them in water for about 20 minutes to prevent burning.
- Thread the chicken on skewers: Carefully thread the marinated chicken cubes onto the soaked skewers, leaving small gaps between pieces to allow heat circulation for even cooking.
- Grill the kebabs: Place the skewers on the grill and cook for 10 to 12 minutes, turning occasionally to ensure all sides are cooked through and slightly charred.
- Rest and serve: Remove the kebabs from the grill and let them rest for a few minutes. Serve warm, drizzled with the creamy yogurt sauce and garnished generously with fresh herbs for a vibrant finish.
Notes
- For smokier flavor, use smoked paprika in the marinade.
- Marinate the chicken longer, up to 2 hours, for deeper flavor absorption.
- Wooden skewers must be soaked in water to prevent burning during grilling.
- You can substitute chicken breast with thigh meat for juicier kebabs.
- If you don’t have a grill, you can broil the kebabs in the oven on a rack for similar results.
- Adjust the garlic quantity in the yogurt sauce based on your preference for a milder or stronger garlic flavor.
