Ingredients
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4 boneless, skinless chicken breasts (about 1.5 lbs)
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2 tbsp olive oil
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1 tsp garlic powder
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1 tsp smoked paprika
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1 tsp cumin
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1 tsp salt
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½ tsp black pepper
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1 cup plain yogurt
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Juice of 1 lemon
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2 tbsp fresh herbs (parsley or cilantro), chopped
Instructions
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In a large bowl, whisk together olive oil, garlic powder, smoked paprika, cumin, salt, and black pepper.
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Cut chicken into bite-sized cubes and add to the marinade. Stir to coat well. Cover and refrigerate for at least 30 minutes.
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Preheat grill to medium-high heat.
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Thread marinated chicken onto skewers, leaving slight space between each piece.
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Grill the skewers for 10–15 minutes, turning occasionally, until golden and cooked through (165°F internal temperature).
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Meanwhile, mix plain yogurt, lemon juice, chopped herbs, a pinch of salt, and pepper in a small bowl to make the dip.
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Serve grilled chicken skewers with the yogurt dip on the side.
Notes
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For extra heat, add cayenne pepper to the marinade.
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Swap lemon for lime juice for a citrus twist.
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For a dairy-free dip, use coconut yogurt.
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To bake instead of grill, cook at 425°F for 20–25 minutes, turning halfway.
- Prep Time: 30 minutes
- Cook Time: 15 minutes