Chicken Kebabs with Herbed Yogurt Sauce
Grilled meat with yogurt sauce is my favorite warm weather meal. Add some sliced garden veggies like cucumbers, tomatoes, and a bit of onion and I’m a happy girl. All that’s missing is a nice bready flatbread to wrap it all up in. Luckily, I’ve got you covered with the most delicious (and simplest) yogurt naan. I promise, you’ll want to cook this incredible, balanced meal on repeat all summer long. Make sure to soak up the extra hours of dinnertime sunlight while you’re grilling!
Ingredients:
Makes 8 servings
Kebabs:
2 pounds chicken breast, cut into 1 1/2 inch cubes
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
2 teaspoons dried italian seasonings
2 teaspoons salt
pepper to taste
Herbed Yogurt Sauce:
1/4 cup parley
2 tablespoons fresh dill
big pinch of salt and pepper
juice from half a lemon
1 clove garlic
1 cup full fat greek yogurt
Directions:
In a large bowl, toss the chicken cubes with the rest of the kebab ingredients. Let them marinate for up to 12 hours and at least 1 hour. About 30 minutes before cooking, thread the chicken on skewers. If you don’t want to use skewers, you can keep the chicken breasts whole and grill them that way. While they are coming to room temperature, mix all of the yogurt sauce ingredients together in a small bowl and set aside. Preheat your grill to medium heat and put the kebabs on. Close the grill and cook them for about 6 minutes on the first side. Flip them and cook for another 6 minutes or so. The chicken should be cooked through and have grill marks on it. Serve with sliced cucumbers, yogurt sauce, and the yogurt naan on the next page.
