Once You Try It, This Chicken Kabob Recipe Will Be in Your Regular Rotation

Kabobs are an attractive and convenient way to enjoy chicken.

Skewering the protein with pieces of colorful vegetables adds interest and creates attractive single portions. JeanMarie Brownson/TCA

The family cook always seeks methods to keep chicken boredom at bay. Sure, fried chicken more than satisfies, but it’s meant to be a treat—not the stuff of weeknight meals. Boneless, skinless chicken breasts offer the lean protein we seek; keeping it interesting proves a significant challenge.

Dry rubs and wet marinades add flavor with minimal effort. Lean chicken breasts absorb flavors readily. Dry rubs, sans acid, can be added to chicken hours in advance. However, due to chicken’s lean nature, we need to limit the length of its contact with acid which can unpleasantly affect the texture. We’ve all experienced dry or cotton-y textured chicken. Be wary of recipes that suggest marinating in vinegar, citrus juices, wine, etc., for too long.

Marinate diced chicken breasts or sliced pork tenderloin briefly—at least 20 minutes, but no longer than about an hour. Whole chicken breasts or tenderloins can hang out in an acidic medium up to two hours before cooking.

Slightly acidic, yet rich, plain yogurt proves a great medium as a wet marinade for lean proteins. Extra-virgin olive oil, onion, crushed garlic and paprika are our go-to flavors. For an elevated experience, stir in fresh lemon zest, lemon juice and curry powder. A few threads of saffron, when available, add their distinctive pungent flavor and color.

Skewering the protein with pieces of colorful vegetables adds interest and creates attractive single portions. Soak 10- or 12-inch wooden skewers in water to cover while the meat marinates; this reduces the risk of the skewer burning while on the grill. Alternatively, invest in 10-inch flat or dual-pronged stainless steel skewers; these styles help prevent the proteins from flopping around when turning them on the grill.

The skewers can be cooked under the direct heat of the broiler if you can adjust the distance from the heat. Cook chicken kabobs about eight inches from the heat source, turning once or twice until the chicken is nearly firm, when pressed.

Serve these kabobs with toasted pita or slabs of garlic bread. Or, make a green salad of assorted lettuces and slide the contents of the warm kabob over the salad. Top with a few tomato slices and a dollop or two of the cucumber sauce.

Skewering the protein with pieces of colorful vegetables adds interest and creates attractive single portions. JeanMarie Brownson/TCA

Garlicky Chicken Kabobs With Cucumber Yogurt Sauce

Makes 10 skewers, serving 4 to 5

Note: Pork tenderloin, halved lengthwise and cut crosswise into 1/3-inch wide slices, can be substituted for the chicken. You’ll need two small tenderloins.

• 3 to 4 large chicken breast halves, about 1 1/2 pounds total
• 1 large or 2 small lemons
• 1/4 cup plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 1/2 small yellow onion, finely chopped
• 2 cloves garlic, crushed or finely chopped
• 1 teaspoon smoked or sweet paprika
• 1/2 teaspoon each: salt, curry powder
• Several pinches saffron threads, optional
• 10 wooden skewers or thin metal skewers
• 1 large red onion, ends trimmed, halved
• 1 each, cored, seeded: red and yellow bell pepper
• 1/4 cup chopped fresh cilantro or chives or a combination
• Nonstick vegetable or olive oil spray
• Cucumber yogurt sauce, recipe follows
• Chopped fresh cilantro, parsley, or chives for garnish

1. Pat chicken dry and cut into 1-inch pieces. Use a fine grater to zest the lemon rind (yellow part only) into a large bowl. Cut the lemon in half and squeeze the juice into the bowl. Stir in yogurt, oil, yellow onion, garlic, paprika, salt, curry powder, and saffron threads. Add chicken pieces to the bowl. Refrigerate, stirring once or twice, at least 20 minutes or up to 40 minutes.

2. If using wooden skewers, soak them in cool water to cover while the chicken marinates.

3. Cut the red onion, red and yellow bell peppers into 1-inch pieces. Use clean hands to alternately thread the chicken with the vegetables onto 10 skewers. Discard any remaining marinade. Place skewers on an oiled baking sheet as you work. Refrigerate the skewers while the grill heats for up to 30 minutes.

4. Prepare a charcoal grill and let coals burn until they are covered in gray ash. Or, preheat a gas grill to medium.

5. Spray kabobs on all sides with nonstick spray. Lay kabobs on grill directly over the heat source. Cover grill and cook, without turning, until bottom sides of kabobs are lightly browned, about 5 minutes. Turn kabobs over. Cover grill and cook until chicken is almost firm when pressed with a finger, 4 to 5 minutes more. Remove to a serving platter.

6. Serve kabobs while warm, sprinkled with herbs. Pass cucumber yogurt sauce for dipping.

Cucumber Yogurt Sauce

Makes about 2 cups

• 1 seedless cucumber
• 2 cloves garlic, crushed
• Salt
• 1 cup plain Greek yogurt
• Finely grated rind of 1 small lemon
• 1/4 teaspoon smoked or sweet paprika
• 3 or 4 tablespoons chopped fresh cilantro or chives or a combination

1. Use the large holes on a four-sided grater to shred the cucumber (with peel) into a colander. Add crushed garlic and 1/2 teaspoon salt. Mix well. Let drain in the sink or over a bowl for about 30 minutes. Use clean hands to squeeze excess water from cucumber. Transfer cucumber to a bowl.

2. Stir in yogurt, lemon rind, paprika and herbs. Season to taste with salt. Refrigerate covered up to two days.

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