This recipe packs a lot of flavor! Using chicken thighs and the yoghurt marinade keeps this kabob moist. The spices deliver on the flavor. This recipe comes from seriouseats.com.
Ingredients
1 cup plain Greek yoghurt
1/4 cup fresh lemon juice
3 Tablespoons olive oil
1 Tablespoon freshly grated ginger
1 Tablespoon Kosher salt
2 teaspoons smoked paprika
2 teaspoons paprika
2 teaspoons minced garlic
1/2 teaspoon cumin
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
2 pounds skinless boneless chicken thighs
Instructions
Whisk together yoghurt, lemon juice, oil, ginger, salt, smoked paprika, paprika, garlic, black pepper, cumin, and cayenne pepper in a small bowl.
Cut chicken into 1 1/2 inch cubes. Place chicken in sealable plastic bag.
Pour in marinade. Massage to ensure all pieces of chicken are coated in marinade. Seal bag, remving as much air as possible. Place in refrigerator and marinate for 6 - 8 hours.
Soak wooden skewers in water for at least 30 minutes.
Thread chicken onto skewers.
Grill, indoors or outdoors for 4 - 5 minutes per side or until temperature registers 165 degrees.
Allow to rest for 5 minutes.
Excellent with tabbouleh and naan bread for a complete meal.
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