Chicken Kabobs

Servings 6 servings


  • 6 boneless skinless chicken breast halves cut into 2-inch cubes
  • 6 tablespoons olive oil divided
  • sea salt and freshly ground black pepper to taste
  • 2 lemons juiced
  • 2 cloves garlic minced
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon crushed red pepper flakes or to taste
  • sea salt and freshly ground black pepper to taste
  • bamboo skewers or metal
  • 1 cup plain Greek yogurt


  • DO-AHEAD TIP: Marinate chicken for 20 minutes (see recipe). If using bamboo skewers, pre-soak them in water for 30 minutes, to prevent burning. In a large bowl, toss together chicken cubes, 4 tablespoons of olive oil, juice of 1 lemon, the garlic, ground cumin, paprika, crushed red pepper flakes, salt and pepper.
  • Cover and refrigerate for 20 minutes.
  • Preheat an outdoor grill or indoor grill pan to medium heat.
  • Thread chicken cubes onto skewers; grill for 8 minutes per side or until browned on the outside and juices run clear.
  • Meanwhile, prepare yogurt sauce: In a food processor or blender, place remaining 2 tablespoons of olive oil, the juice of the remaining lemon, the yogurt, salt and pepper; blend for 1 minute.
  • Serve sauce with chicken.


SERVING SUGGESTION: A big salad of mixed baby greens, sliced red onion, avocado and tomato, tossed with red wine vinaigrette and crumbled Feta cheese. Add warmed, buttered pita bread on the side.
VEGETARIAN: Use non-breaded faux chicken patties and adjust cooking time/method accordingly.
GLUTEN FREE: No changes necessary.
NUTRITION: 379 Calories; 17g Fat (40.0% calories from fat); 53g Protein; 3g Carbohydrate; trace Dietary Fiber; 132mg Cholesterol; 150mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat.
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