Kebabs are a Summer cookout staple, but let’s not pigeonhole the skewered meats to just one season – they’re an easy weeknight meal year-round. These succulent Chicken Kebabs are marinated in yogurt (a natural tenderizer), as well as bright herbs like mint and coriander for a bold, almost refreshing, flavor that proportionally offsets the taste of bitter grill marks.
2 pounds boneless chicken breasts or thighs
¾ cup whole greek yogurt
2 tablespoons minced mint leaves
1 tablespoon olive oil
1 teaspoon ground coriander
1 teaspoon salt
¼ teaspoon white pepper
6 12-inch metal or wooden skewers (soak wooden skewers in water for at least 1 hour, if using)
Cut the chicken pieces into 2-inch chunks.
Place all other ingredients in a medium bowl and stir to combine. Add the chicken chunks to the yogurt marinade, cover with plastic, and refrigerate for 30 minutes or up to 12 hours.
Thread the marinated chicken on the metal or wooden skewers, making sure to leave an ⅛-inch space between each chunk.
Heat a grill or grill pan to medium heat. Once the grates are hot, add the chicken skewers and cook for 10 to 12 minutes, turning occasionally to achieve grill marks on all sides. Transfer the skewers to a clean plate and allow the chicken to rest under foil for 2 to 4 minutes. Serve with grilled vegetables and/or Quinoa Tabbouleh (as shown).
This recipe makes 4 servings.