Description
These Mediterranean Chicken Kabobs with Yogurt Sauce are a vibrant and flavorful dish perfect for grilling or oven baking. Tender chunks of marinated chicken, zucchini, bell peppers, and cherry tomatoes are threaded onto skewers and cooked to juicy perfection. Served with a creamy, spiced yogurt and tahini sauce and topped with crumbly feta and fresh cilantro, these kabobs bring a fresh Mediterranean flair to any meal.
Ingredients
Yogurt Marinade and Sauce
- ½ cup thick plain yogurt (Greek or Icelandic-style preferred)
- ¼ cup tahini paste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons cold water
- 2 teaspoons grated or finely chopped garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (or 2 teaspoons fresh chopped oregano or thyme)
- ¾ teaspoon kosher salt
- ¼-½ teaspoon cayenne pepper (to taste)
Chicken and Vegetables
- 1 ½ pounds boneless chicken thigh or breast (cut into 1 ½-inch chunks)
- 1 medium zucchini (about 10 ounces), cut into 1½-2-inch slices
- 2 red, yellow or orange bell peppers, cut into 1½-2-inch chunks
- 1½-2 cups red cherry tomatoes (whole)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Extra virgin olive oil (for drizzling, about 1 teaspoon per skewer)
To Serve
- ½ cup crumbled feta cheese
- Chopped fresh cilantro
- Fresh lemon wedges
Instructions
- Prepare the Yogurt Marinade and Sauce: In a bowl, whisk together ½ cup thick plain yogurt, ¼ cup tahini paste, 2 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons cold water, 2 teaspoons grated or finely chopped garlic, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, and ¼-½ teaspoon cayenne pepper until smooth. This sauce can be made 3-5 days in advance and refrigerated. If it thickens, add cold water a teaspoon at a time to achieve a spoonable consistency.
- Prepare the Chicken and Vegetables: Cut the chicken (thigh or breast), zucchini, and bell peppers into chunky 1½-2 inch pieces to ensure even cooking. Keep tomatoes whole.
- Marinate the Chicken: Place the chicken pieces in a large bowl. Toss with ½ cup of the prepared yogurt marinade, a pinch of kosher salt, and freshly ground black pepper. Allow to marinate for at least 15 minutes at room temperature or up to 6 hours refrigerated for deeper flavor.
- Preheat Cooking Equipment: About 15 minutes before cooking, preheat your grill to medium-high heat (around 375°F or 190°C) for direct grilling. Alternatively, if cooking indoors, preheat your oven to 450°F (232°C) and line a large rimmed baking sheet with aluminum foil.
- Assemble the Skewers: Thread the chicken, zucchini, cherry tomatoes, and bell peppers alternately onto 12-inch skewers, aiming for about 10 pieces per skewer. Drizzle approximately one teaspoon of olive oil over each skewer to prevent sticking and enhance flavor.
- Cook the Kabobs: If grilling, place the skewers on the hot grill and cook for 3-5 minutes per side, moving them to cooler areas and covering if they brown too fast, until the chicken reaches an internal temperature of 165°F (74°C) and is no longer pink inside. If baking, arrange the skewers on the prepared baking sheets and bake for about 20 minutes, turning once halfway through, until cooked through and tomatoes begin bursting.
- Serve: Spread about ¼ cup of the yogurt sauce on a large serving platter. Arrange the cooked skewers on top, sprinkle with crumbled feta cheese and chopped fresh cilantro. Serve with fresh lemon wedges to squeeze over and additional yogurt sauce on the side for dipping.
Notes
- For best results, marinate chicken up to 6 hours ahead but no longer to prevent texture changes.
- The yogurt sauce can be prepared several days in advance and stored refrigerated.
- Using a meat thermometer helps ensure chicken is properly cooked and safe to eat.
- To avoid skewers burning on the grill, soak wooden skewers in water for 30 minutes before threading.
- Adjust cayenne pepper in the yogurt sauce according to your heat preference.
- Use fresh herbs like oregano or thyme for a more vibrant marinade flavor when available.
- The recipe is easily doubled or halved to suit the number of servings required.
