Ingredients
¼cupolive oil
1tbsplemon juice
½tsplemon zest
2garlic clovesfinely minced
2tspground coriander
2tspground cumin
1tsppaprika
½tspcayenne pepperor less if you don’t like heat
⅛tspcinnamon
½tspsalt
¼tspfreshly ground black pepper
1½lbssschicken breastboneless skinless, cut into 1-inch pieces
½cupfat-free plain Greek yogurt
2tbspcreamoptional
2tsplemon juice
¼tsplemon zest
1tbspfresh cilantrochopped
½garlic clovefinely minced
dried gingera fair pinch
Salt and freshly ground black pepperto taste
Preparation
In a mixing bowl, whisk together the olive oil, lemon juice, lemon zest, garlic cloves, coriander, cumin, paprika, cayenne pepper, cinnamon, salt, and pepper.
Place the chicken pieces in a large resealable bag, then pour the marinade over the chicken.
Seal the bag, then press the chicken into the marinade.
Allow to rest at room temperature for 30 minutes.
Thread the chicken onto skewers.
Preheat a grill over medium-high heat.
Brush the grill lightly with oil.
Grill the chicken for 9 minutes, rotating once halfway through grilling, until cooked through.
Combine the yogurt, cream, lemon juice, lemon zest, cilantro, minced garlic, ginger, salt, and pepper in a small mixing bowl.
Serve the kebabs warm with the sauce, and enjoy!
