Spiced Chicken Kebabs with Yogurt and Cucumber Sauce
These Spiced Chicken Kebabs paired with a refreshing Yogurt and Cucumber Sauce make for a delectable Mediterranean-inspired dish that's perfect for any dinner or mezze table.
Equipment
- Mixing bowls
- Grill or grill pan
- Skewers
- Grater
Ingredients
For the Chicken Kebabs:
- 1 1/2 pounds chicken breast cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Yogurt and Cucumber Sauce:
- 1 cup Greek yogurt
- 1/2 cucumber grated and excess moisture squeezed out
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced
- 1 tablespoon fresh dill chopped
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together olive oil, cumin, smoked paprika, coriander, cayenne pepper, garlic powder, salt, and pepper. Add the chicken cubes and toss until they are well coated in the spice mixture. Cover and let marinate in the refrigerator for at least 30 minutes, or overnight for deeper flavor.
- Preheat your grill or grill pan to medium-high heat. Ensure the surface is clean and lightly oiled to prevent sticking.
- Thread the marinated chicken cubes onto skewers, dividing them evenly.
- Place the chicken kebabs on the grill and cook for 7-8 minutes on each side, or until the chicken is fully cooked through and has a nice char on the outside.
- While the kebabs are grilling, combine Greek yogurt, grated cucumber, lemon juice, minced garlic, and chopped dill in a bowl. Season with salt and pepper to taste. Stir until well combined and refrigerate until ready to serve.
- Once the chicken is cooked, remove from the grill and let rest for a couple of minutes. Serve the kebabs with the yogurt and cucumber sauce on the side.
Notes
If using wooden skewers, soak them in water for at least 30 minutes before threading the chicken to prevent burning.
The chicken kebabs can also be cooked in a preheated oven at 375°F (190°C) for 20-25 minutes, or until fully cooked.
The Yogurt and Cucumber Sauce can be made ahead of time and stored in the refrigerator for up to 2 days, allowing the flavors to meld together beautifully.
For a complete meal, serve with a side of grilled vegetables or a fresh Mediterranean salad.