Ingredients
1½lbschicken breast,or thighs, skinless, boneless, cut into 1-inch cubes
2tbsplemon juice,freshly squeezed
1tbspextra-virgin olive oil
2tspdried za’atar,or oregano
1clovegarlic,crushed
1¼tspkosher salt
fresh ground black pepper,to taste
lemon wedges,for serving
¾cupplain yogurt,low fat, such as Stonyfield
¾cupcucumber,peeled, seeded, finely chopped
1tbspfresh lemon juice
½tbspfresh dill,chopped
½tbspfresh mint,chopped
½tspkosher salt
fresh black pepper,to taste
Preparation
Mix the lemon juice, olive oil, za’atar, garlic, salt, and pepper together. Put the chicken in a zip-locked bag and pour marinade over it.
Marinate the chicken for at least 2 to 3 hours or as long as overnight.
If using wooden skewers, soak in water for at least 30 minutes if grilling outdoors (you can double them up so they are easier to turn).
Prepare the yogurt sauce by combining the ingredients in a medium bowl. Refrigerate until ready to eat.
Thread the chicken onto the skewers. There should be 4 kabobs in total.
Preheat the grill over medium heat, oil the grates, and cook (indoor or outdoor grill works fine) until the chicken is cooked through, turning often about 12 to 15 minutes.
Serve with lemon wedges and yogurt sauce.
