Yogurt-Marinated Chicken Kabobs are tender and wrapped in delicious Middle Eastern flavor.
This is my first time using a yogurt marinade but it won’t be the last! Yogurt tenderizes meat more gently than acid-based marinades. It also delivers tons of flavor when combined with the spice blend of paprika, cumin, garlic, and oregano. Thanks to the marinade’s thicker consistency, it wraps the chicken with a delicious coating as the kabobs bake in the oven. Baking was also a first for me and I was impressed with the results. But you can opt for grilling if you prefer. The kabobs are interlaced with colorful marinated bell peppers and red onion which make them look company-worthy, yet they are easy enough for any meal.
Yogurt-Marinated Chicken Kabobs
Plan Ahead
As mentioned, this is a super easy recipe but there is advanced prep required. Plan to marinate the chicken and veggies for a minimum of 8 hours or overnight to ensure maximum flavor.
Just A Little Lemon Is Lovely
There is a touch of lemon in the marinade which balances out the flavors, but the yogurt is doing the heavy lifting as the flavor conductor and tenderizer. A squeeze of fresh lemon on the cooked kabobs also brightens them up nicely.
Side Dish for Yogurt-Marinated Chicken Kabobs
The original recipe included a link to Garlic Turmeric Rice, which I didn’t make, but looked great. I opted for an easy button and purchased a seasoned whole grain rice mix with turmeric. I found this product at a Fresh Thyme Market.
Can’t Get Enough Kabobs?
Me neither! Here are a few more of my favorite kabob recipes.
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Yogurt-Marinated Chicken Kabobs
Ingredients
- 2 lb boneless skinless chicken breasts cut into bite-sized pieces (about 1" – 1 1/2" cubes – if cut too small, the chicken might overcook.)
- 1 cup red or sweet onion cut into bite-sized pieces
- 1 cup red bell pepper cut into bite-sized pieces
- 1 cup green or yellow bell pepper cut into bite-sized pieces
- flavored rice optional
- lemon wedges optional
Yogurt Marinade
- 1 cup plain yogurt (I recommend full fat)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic minced
- 1 tbsp paprika
- 1 tsp oregano dried
- 1/2 tsp cumin
- 1/2 tbsp kosher salt
- 1/2 tsp black pepper
Instructions
- Combine all marinade ingredients in a medium bowl, stirring well to combine. Spoon into a sealable plastic bag. Add chicken, onion, and bell peppers. Massage bag until the chicken and veggies are well coated. Refrigerate for at least 8 hours, or overnight.
- Preheat the oven to 450°F. Line baking sheet with aluminum foil.
- Thread the chicken, peppers, and onions onto skewers, placing vegetables between chicken pieces. Bake the skewers on the prepared pan for 20 -25 minutes or until cooked through, flipping the skewers after 10 minutes. I recommend testing at 20 minutes. You can always cook more but you can't uncook!
- Finish with a squeeze of lemon, and serve with flavored rice, if desired
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