Yogurt-Marinated Chicken Kabobs
Mar 08, 2025 12:31 PM
These chicken kabobs are marinated in a lemony, herby yogurt-tahini sauce, and seasoned with plenty of Mediterranean ingredients. The tasty skewers are loaded up with chunks of boneless chicken (use breast or thigh meat), cherry tomatoes, zucchini, bell pepper and feta cheese. Serve them with plenty of extra sauce and a squeeze of lemon!
This is my favorite recipe for tangy, fire-kissed chicken kabobs — they’re fun to serve perfectly charred hot off the grill (you can bake them in the oven if you don’t have access to a grill). They taste just as good at room temperature, which makes them a great option for make-ahead entertaining.
The creamy yogurt-tahini sauce does double-duty as chicken kabob marinade AND a savory dipping sauce.
There’s something so satisfying about almost anything threaded on skewers and cooked over a fire. That smoky taste that comes from grilling kabobs is sensational — whether they’re made with meat, seafood or simply a variety of vegetables.
Ingredients:
Yogurt Marinade + Sauce
- ½ cup (75 ml) thick plain yogurt, Greek or Icelandic-style preferred
- ¼ cup (60 ml) tahini paste
- 2 tablespoons (30 ml) extra virgin olive oil
- 2 tablespoons (30 ml) fresh lemon juice
- 2 tablespoons (15 ml) cold water
- 2 teaspoons (2 ml) 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 Skewers
- 1 ½ pounds (675 g) boneless chicken thigh or breast, cut into 1 1/2-inch chunks
- (2 ml) Kosher salt
- Freshly ground black pepper
- 1½-2 cups (225 g) red cherry tomatoes, or use assorted colors
- 1 medium (250 g) zucchini (about 10 ounces), cut into 1 1/2-inch chunks
- 2 red, yellow or orange bell peppers, cut into 2-inch pieces
- Extra virgin olive oil
- ½ cup crumbled feta cheese
- Chopped fresh cilantro
- Fresh lemon wedges, for serving
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
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