Recipe courtesy of Tiffani Thiessen
Total:
2 hr 30 min
(includes marinating time)
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
2 hr 30 min
(includes marinating time)
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
2 hr 30 min
(includes marinating time)
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 cup plain Greek yogurt
  • 1 tablespoon vegetable oil 
  • 1/2 tablespoon fresh lemon juice 
  • 1 teaspoon dried oregano 
  • 1/2 teaspoon coriander 
  • 1/2 teaspoon paprika 
  • 2 cloves garlic, smashed and chopped 
  • Kosher salt and freshly ground black pepper
  • 2 pounds boneless, skinless chicken breast, cut into 1-inch cubes 

Directions

Watch how to make this recipe.

Special equipment: twelve to fifteen 10-inch wooden skewers, soaked in water for at least 15 minutes

Mix the yogurt, oil, lemon juice, oregano, coriander, paprika, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until fully blended. Add the chicken and mix to coat. Cover and refrigerate for 2 to 4 hours.

Preheat a grill pan or outdoor grill for cooking over medium-high heat. Thread the marinated chicken onto the soaked skewers, about 5 pieces per skewer, taking care not to pack the chicken pieces too tightly.

Grill the skewers until the chicken is cooked through (an instant-read thermometer should register 165 degrees F), about 4 minutes per side. Serve immediately.

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