Best Marinated Chicken Kebabs With Lemon Pepper Yogurt Sauce Recipes

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YOGURT-MARINATED CHICKEN KEBABS



Yogurt-Marinated Chicken Kebabs image

Grilled Yogurt-Marinated Chicken Kebabs, a fantastic summer recipe that is light, healthy, and delicious. Serve it with rice and a nice crunchy salad, and you have a great lunch or dinner. It's so easy to make, but it's big on flavours. A must-try recipe for the BBQ season. The chicken kebabs are juicy and tender on the inside, and have a nice grilling colour on the outside. The yogurt keeps the chicken flavoured and absolutely yummy.

Provided by Daniela Apostol

Categories     Lunch

Time 1h20m

Number Of Ingredients 6

3 medium chicken breasts
1 1/2 cups Greek yogurt
2 tbsp lemon juice
2 cloves of garlic
1/8 tsp ground black pepper
1 tsp dried mixed herbs

Steps:

  • To make the marinade, combine the yogurt with lemon juice, minced garlic, black pepper and herbs.
  • Cut the chicken breasts into chunks, and add them to the marinade, mixing well to coat.
  • Cover the bowl in clingfilm, and leave to marinade for at least one hour.
  • Soak 4 skewers in cold water for at least 30 minutes, then tread the chicken pieces.
  • Grill for about 15 minutes or until the chicken is cooked through.

Nutrition Facts : Calories 243 kcal, Carbohydrate 4 g, Protein 44 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 112 mg, Sodium 224 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

YOGURT MARINATED CHICKEN KEBABS



Yogurt Marinated Chicken Kebabs image

Juicy and tender yogurt marinated chicken kebabs with garlic, spices, lemon, and cilantro.

Provided by Katya

Categories     Main

Time 30m

Number Of Ingredients 12

1 cup whole milk Greek yogurt
4 garlic cloves, minced or grated with microplane
1 tsp. paprika
1 tsp. ground cumin
1/2 cup yellow onion, grated with a box-grater
Zest from 1 lemon
2 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1/2 cup chopped cilantro
2 tsp. kosher salt
1/2 tsp. black pepper
2 lbs. boneless, skinless, chicken thighs, cut into 2-inch chunks

Steps:

  • In a large bowl, combine the ingredients for the marinade: yogurt, garlic, paprika, cumin, onion, lemon zest and juice, olive oil, cilantro, salt, and pepper.
  • Add the chicken to the marinade and stir to coat evenly. Cover and refrigerate for at least 2 hours up to overnight.
  • Preheat the grill to medium-high heat. Grease the grill grates thoroughly as the yogurt marinade makes the chicken stick to the grates.
  • Thread the chicken onto skewers and grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. If necessary, use a metal BBQ spatula to scrape underneath the kabobs to release prior to turning.
  • Serve immediately. You can keep the chicken on the skewers or feel free to take it off.

Nutrition Facts : Calories 282 calories, Sugar 2.7 g, Sodium 576 mg, Fat 13.4 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 4.8 g, Fiber 0.6 g, Protein 34.5 g, Cholesterol 148.2 mg

YOGURT-MARINATED CHICKEN SKEWERS



Yogurt-Marinated Chicken Skewers image

Provided by Molly Yeh

Time 3h35m

Yield 2 to 4 servings

Number Of Ingredients 23

1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon ground nutmeg
1 teaspoon cayenne
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1 1/2 cups plain whole-milk yogurt
3/4 cup fresh mint leaves, finely chopped
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
1 tablespoon sugar
1 tablespoon harissa
4 cloves garlic, smashed
1 red onion, half finely chopped, half cut into 1- to 2-inch pieces
1 lemon, halved
Freshly ground black pepper
2 pounds boneless, skinless chicken breasts, cut into 1- to 2-inch cubes
1 bell pepper, cut into 1- to 2-inch pieces

Steps:

  • For the ras al hanout: Add the cumin, cardamom, cinnamon, paprika, nutmeg, cayenne, cloves, allspice, coriander, pepper and turmeric to a jar with a lid. Cover and shake to combine. Measure out 1 tablespoon for the chicken and put in a large bowl. Store the remaining spice for up to 3 months in the jar and use as desired.
  • For the chicken: In the bowl with the ras al hanout, add the yogurt, mint, oil, salt, sugar, harissa, garlic, finely chopped onion, juice from half of the lemon and about 12 turns of pepper (about 1/2 teaspoon) and mix to combine. Fold in the chicken to evenly coat, then cover and let marinate in the refrigerator for at least 3 hours and up to overnight.
  • Soak 8 wooden skewers in water for at least 30 minutes.
  • Thread the chicken pieces on the skewers, adding the bell pepper and onion pieces in between the meat.
  • Heat a grill or grill pan over medium-high heat. Cook the skewers, turning them occasionally, until they're deeply browned on all sides and cooked through, about 7 minutes per side. Squeeze with the juice from the remaining lemon half before serving.

MARINATED CHICKEN KEBABS WITH LEMON PEPPER YOGURT SAUCE



Marinated Chicken Kebabs with Lemon Pepper Yogurt Sauce image

Provided by Katie Brown

Categories     Chicken     Marinate     New Year's Eve     Lemon     Grill/Barbecue

Yield Serves 10 (makes 20 kebabs)

Number Of Ingredients 19

Kebabs:
2 cups extra-virgin olive oil
Juice of 3 lemons
2 tablespoons chopped garlic
3/4 tablespoons chopped fresh rosemary leaves (about 4 sprigs)
3/4 tablespoons fresh thyme leaves (about 5 sprigs)
6 single boneless, skinless chicken breasts, cleaned of fat and cut into large cubes
Salt and black pepper to taste
Bamboo skewers
Sauce:
2 (7-ounce) containers plain yogurt
4 tablespoons sour cream
3 tablespoons red wine vinegar
Zest of 2 lemons (fine)
Juice of 1 lemon
2 tablespoons minced garlic
1 tablespoon black pepper
2 teaspoons salt
1/2 cup fresh mint, chopped (optional)

Steps:

  • 1. For the kebabs: in a plastic bag or airtight container, combine olive oil, lemon juice, garlic, rosemary, and thyme. Add chicken, toss well to coat evenly, and refrigerate overnight.
  • 2. For the sauce, combine all ingredients in a mixing bowl and refrigerate at least 2 hours.
  • 3. Remove chicken pieces from marinade and season well with salt and pepper. Grill chicken for 5 minutes on each side, until golden brown and juices of chicken run clear when pricked with the end of the skewer. Thread 3 pieces of chicken onto each skewer. Serve with Lemon-Pepper Yogurt Sauce.

CHICKEN KABOBS



Chicken Kabobs image

These Chicken Kabobs are made with chicken breasts, a flavorful chicken kabob marinade and vegetables. This colorful meal is easy to make on the grill or in the oven.

Provided by Kristine Rosenblatt

Categories     Main Course

Time 1h15m

Number Of Ingredients 15

¼ cup olive oil
¼ cup low sodium soy sauce
3 tablespoons lemon juice
2 tablespoons brown sugar (or honey)
1 tablespoon Worcestershire sauce
2 cloves garlic (minced)
1 teaspoon Italian seasoning (or dried oregano)
¼ teaspoon black pepper
1 ¼ pounds boneless skinless chicken breasts (cut into 1-inch pieces)
2 small or 1 medium zucchini (sliced into ½-inch thick rounds)
1 red bell pepper (cut into 1-inch pieces)
1 yellow bell pepper (cut into 1-inch pieces)
1 small red or yellow onion (cut into 1-inch chunks with a few layers still together)
1 ½ tablespoons olive oil
salt and pepper (to taste)

Steps:

  • If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
  • Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
  • Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
  • Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
  • Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
  • Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.

Nutrition Facts : ServingSize 2 skewers, Calories 407 kcal, Carbohydrate 18 g, Protein 33 g, Fat 23 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 91 mg, Sodium 747 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 18 g

CHICKEN KEBABS



Chicken kebabs image

Make these simple chicken kebabs for a hearty family meal with plenty of flavour. The spiced marinade is deliciously sticky and adds warmth

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 13

4 skinless chicken breasts , cut into bitesize chunks
2 red peppers , cut into chunks
1 red onion , cut into chunks
4 flatbread or pittas
chilli sauce and shredded lettuce to serve
1 tsp turmeric
1 tbsp mild or hot curry powder
2 tsp smoked paprika
1 tbsp tomato purée
150g natural yogurt , plus more to serve
1 tbsp vegetable oil , plus a little for brushing
1 garlic clove , crushed
2 tbsp lemon juice , plus wedges to serve

Steps:

  • Mix the marinade ingredients with some seasoning. Add the chunks of chicken, mix well, cover and chill. Leave to marinate for at least 2 hours or overnight.
  • Soak 12 bamboo skewers in cold water - this will prevent them burning when cooking (or use metal skewers). Thread the marinated chicken onto the skewers (discard any remaining marinade), alternating with pieces of pepper and onion. Brush the skewers lightly with oil and season.
  • Heat the grill to high. Grill the kebabs for 15 minutes, turning every few minutes, until golden and lightly charred. The veg should be tender, and the chicken cooked through, so it easily slides off the skewers.
  • Warm the flatbreads in a griddle pan or dry frying pan on a medium heat until golden and toasted. Serve with the kebabs, lettuce, chilli sauce, extra yogurt and squeeze over some lemon just before eating.

Nutrition Facts : Calories 459 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 43 grams protein, Sodium 1.02 milligram of sodium

GRILLED CHICKEN WITH YOGURT MARINADE



Grilled Chicken With Yogurt Marinade image

Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They're thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to overcook. In this recipe inspired by Turkish chicken kebabs, a yogurt and herb marinade makes them supremely tender and helps them brown beautifully on the grill. While some citrus-heavy marinades begin to break down chicken after just a few hours, this marinade uses only the zest, saving the juice for a quick squeeze before serving. The result is incredibly tender chicken you can prep up to a day in advance. Oregano and thyme work well together here, but feel free to play around with herbs and use what you have on hand, or substitute dried herbs in a pinch.

Provided by Lidey Heuck

Categories     poultry, main course

Time 3h20m

Yield 4 servings

Number Of Ingredients 10

1 cup plain whole-milk yogurt
2 garlic cloves, grated
1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
1 1/2 teaspoons minced fresh thyme (or 1/2 teaspoon dried thyme)
1 tablespoon olive oil, plus more for the grill or pan
1 teaspoon kosher salt (Diamond Crystal), plus more for serving
1/4 teaspoon black pepper, plus more for serving
1 lemon
2 pounds boneless skinless chicken thighs
Chopped fresh parsley, for serving (optional)

Steps:

  • In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
  • Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
  • If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
  • Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.

MARVELOUS MIDDLE-EASTERN MARINATED YOGURT LEMON CHICKEN



Marvelous Middle-Eastern Marinated Yogurt Lemon Chicken image

A tangy rich tenderizing marinade recipe for grilled, sauteed or baked chicken. I adapted it from a Lebanese restaurant's marinated kabobs. You will receive many many compliments!

Provided by ChandraSoleil

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup plain yogurt
2 teaspoons lemon zest
2 tablespoons lemon juice
1 garlic clove, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
2 lbs boneless skinless chicken

Steps:

  • Mix the yogurt with the seasonings place in a plastic bag with the chicken. Marinate for 2 hours to overnight.
  • Pound chicken in the bag with the marinade to 1/2 thick and grill, saute, skewer or bake until lightly browned and cooked through.
  • Serve with rice or pasta and salad and enjoy!

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