Grilled Chicken Kabobs with Cucumber Yogurt Sauce
These Lebanese-inspired grilled chicken kabobs are seasoned with za’atar and served with a cool Laban Cucumber Yogurt Sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stonyfield.com.
Cooking tools:
- Grill
- Skewer
- Zip-top bag
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Tongs
- Grater
- Serving platter
- Refrigerator
- Kitchen towel
- Paper towel
- Garlic press
- Colander
Ingredients
- 1 1/2 lb skinless boneless chicken breast or thighs, cut into 1 inch cubes
- 2 Tbsp fresh squeezed lemon juice
- 1 Tbsp extra virgin olive oil
- 1 tsp dried za’atar or oregano
- 1 clove crushed garlic
- 1 1/4 tsp kosher salt
- pinch fresh ground black pepper, to taste
- 4lemon wedges for serving
- 3/4 cup Stonyfield Organic Plain Lowfat Yogurt
- 3/4 cup finely chopped cucumber, peeled and seeded
- 1 Tbsp fresh lemon juice
- 1/2 Tbsp fresh dill, chopped
- 1/2 Tbsp fresh mint, chopped
- 1/2 tsp kosher salt
- pinch black pepper, to taste
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