Similar to tandoori-style chicken, these kebabs are out of this world, especially in the spice blend department! We recommend serving with couscous and grilled zucchini, but feel free to mix it up with whatever summer produce you have on hand. For more flavorful chicken, try using thighs instead of breasts.
Spiced Chicken Kebabs with Zucchini and Couscous
Makes: 4-6 servings
Total Time: 1 hour (+4-8 hours marinating time)
1 cup plain yogurt
¼ cup lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon kosher salt
2 teaspoons smoked paprika
2 teaspoons cumin
1 teaspoon freshly ground black pepper
½ teaspoon coriander
½ teaspoon cayenne (optional)
2 garlic cloves, minced
2 lbs boneless, skinless chicken thighs, cut into 1 ½ inch cubes
squeeze of lime juice
Whisk together yogurt, lemon juice, oil, salt, paprika, cumin, pepper, coriander, cayenne and garlic in a medium bowl. Place chicken in a resealable plastic bag and pour marinade over the chicken. Seal the bag, removing as much air as possible and place in the refrigerator to marinate for 4-8 hours.
After marinating, remove chicken from bag and add to skewers.
Heat grill to medium-high heat and allow to get hot. Once the grill is hot, add skewers and cook until browned on all sides, about 3-4 minutes or until the internal temperature registers at 160°-165°F. Transfer skewers to a platter and let rest for 5 minutes.
Serve immediately with couscous, grilled zucchini, fresh tomatoes, cilantro and a squeeze of lime juice.