By Lindsey Baruch @lindseyeats
A dinner we’re dreaming about: Yogurt-spiced marinated chicken skewers topped with fresh herbs and smoky charred lemons — all made better with our Organic Whole Milk Greek Yogurt. Ultra-thick, perfectly tangy, and packed with probiotics and protein, it creates a rich, flavorful marinade that keeps every bite tender and juicy. Serve with an extra spoonful of yogurt for dipping and a bright squeeze of charred lemon to bring it all together.
Prep Time:
15 minutes
Cook Time:
30 min Marinade, 15 min Cook
Serving Size:
4
Ingredients
Chicken Marinade
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup Straus Family Creamery Greek Yogurt, plus more for serving
- 2 cloves garlic, grated
- 1-inch piece fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon turmeric powder
- Kosher salt and freshly ground pepper to taste
- Zest and juice 1 small lemon, plus 1 large lemon, halved, for grilling
- 2 tablespoons extra-virgin olive oil
Herb Salad
- 1/2 cup fresh parsley, roughly torn
- 1/2 cup fresh mint, whole with stems removed
- 1/4 cup chives, finely chopped
- 1/4 cup fresh dill, roughly torn with stems removed
- Kosher salt and freshly ground pepper to taste
- Lemon zest for serving
Instructions
Step 1
In a large bowl, combine the cubed chicken breast with yogurt, minced garlic, minced ginger, cumin, paprika, cayenne, turmeric, salt, pepper, lemon zest, juice, and olive oil. Mix until completely combined with the chicken. Cover and transfer to the fridge to marinate for at least 30 minutes and up to overnight.
Step 2
If you are using wooden skewers, soak them in warm water for 30 minutes to prevent burning. Then thread the marinated chicken onto the skewers.
Step 3
Preheat a grill or grill pan over medium-high heat. Grill the chicken skewers for 15 to 20 minutes, turning occasionally, until the chicken is cooked through and charred on the edges. Toward the last minute or so, add on your lemon halves to char.
Step 4
While the chicken cooks, in a bowl, combine parsley, mint, chives, dill, salt, and pepper and toss to combine. Before serving, top with lemon zest.
Step 5
Plate the skewers alongside the herb salad on a platter. Serve with the charred lemon halves and a dollop of yogurt tossed with salt and pepper on the side for dipping.
