Grilled Chicken Kabobs with Cucumber Yogurt Sauce are a delightful addition to any meal. These Lebanese-inspired kabobs are marinated in aromatic za’atar and paired with a refreshing Laban Cucumber Yogurt Sauce. Perfect for summer barbecues, weeknight dinners, or family gatherings, this dish stands out due to its vibrant flavors and versatility. Enjoy the juicy chicken complemented by a cool yogurt sauce that elevates your dining experience.
Why You’ll Love This Recipe
- Easy to Prepare: The marinade requires minimal ingredients and can be made ahead of time.
- Flavorful: Infused with za’atar, these kabobs pack a punch of taste that will impress your guests.
- Healthy Option: With lean chicken and yogurt sauce, this recipe is nutritious without sacrificing flavor.
- Versatile Serving Options: Perfect for serving over rice, in pita bread, or simply on skewers alongside fresh veggies.
- Great for Meal Prep: Make extra kabobs for easy lunches throughout the week.
Tools and Preparation
To make Grilled Chicken Kabobs with Cucumber Yogurt Sauce, you’ll need a few key tools to ensure the process goes smoothly.
Essential Tools and Equipment
- Skewers
- Grill or grill pan
- Mixing bowls
- Knife and cutting board
Importance of Each Tool
- Skewers: Essential for holding the chicken pieces together for even cooking.
- Grill or grill pan: Provides the smoky flavor that enhances the chicken’s taste.
- Mixing bowls: Useful for marinating the chicken and mixing the yogurt sauce.
- Knife and cutting board: Necessary for prepping the chicken and vegetables efficiently.
Ingredients
These Lebanese-inspired Chicken Kabobs are seasoned with za’atar and served with a cool Laban Cucumber Yogurt Sauce.
For the Chicken Kabobs
- 1 1/2 pounds skinless boneless chicken breast or thighs (cut into 1 inch cubes)
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons dried za’atar or oregano
- 1 clove crushed garlic
- 1 1/4 teaspoon kosher salt
- Fresh ground black pepper (to taste)
- Lemon wedges for serving
For the Cucumber Yogurt Sauce
- 3/4 cup plain low fat Stonyfield yogurt
- 3/4 cup finely chopped cucumber (peeled and seeded)
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon fresh dill (chopped)
- 1/2 tablespoon fresh mint (chopped)
- 1/2 teaspoon kosher salt
- Fresh black pepper (to taste)
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Grilled Chicken Kabobs with Cucumber Yogurt Sauce
Step 1: Marinate the Chicken
Combine the chicken cubes, lemon juice, olive oil, za’atar, garlic, salt, and pepper in a mixing bowl. Mix well until all pieces are coated. Cover it and let marinate in the refrigerator for at least 2 hours or overnight for best flavor.
Step 2: Prepare the Cucumber Yogurt Sauce
In another bowl, mix together yogurt, chopped cucumber, lemon juice, dill, mint, salt, and black pepper. Stir until well combined. Refrigerate until ready to serve.
Step 3: Preheat Your Grill
Preheat your grill or grill pan over medium-high heat. Ensure it’s hot enough to give the kabobs a nice sear while cooking through.
Step 4: Assemble Kabobs
Thread marinated chicken pieces onto skewers. Leave some space between each piece to allow even cooking.
Step 5: Grill Kabobs
Place skewers on the preheated grill. Cook for about 12-15 minutes total, turning occasionally until chicken is cooked through and has nice grill marks.
Step 6: Serve
Remove kabobs from skewers if desired. Serve hot with Laban Cucumber Yogurt Sauce on the side and garnish with parsley. Enjoy your delicious grilled chicken kabobs!
How to Serve Grilled Chicken Kabobs with Cucumber Yogurt Sauce
Grilled Chicken Kabobs with Cucumber Yogurt Sauce are not only delicious but also versatile. You can serve them in various ways to elevate your dining experience. Here are some creative serving suggestions.
With Fresh Pita Bread
- Pair the kabobs with warm pita bread for a delightful wrap. Add some cucumber yogurt sauce inside for extra flavor.
Over a Bed of Rice
- Serve the kabobs on top of fluffy rice. This adds a satisfying base that complements the grilled chicken perfectly.
Topped with Fresh Herbs
- Garnish the kabobs with fresh herbs like parsley or mint. This enhances both the presentation and flavor of the dish.
Alongside Grilled Vegetables
- Include grilled vegetables such as bell peppers and zucchini on the plate. They add color and nutrients, making your meal more balanced.
With Lemon Wedges
- Offer lemon wedges on the side for squeezing over the kabobs. The acidity brightens up the flavors beautifully.
In a Salad
- Chop the grilled chicken and mix it into a salad with mixed greens and tomatoes. Drizzle with cucumber yogurt sauce for a refreshing twist.
How to Perfect Grilled Chicken Kabobs with Cucumber Yogurt Sauce
To achieve mouthwatering grilled chicken kabobs, follow these tips that ensure perfection in every bite.
- Marinate well: Let the chicken marinate for at least 2 hours, or overnight if possible, to absorb all those delicious flavors.
- Use skewers properly: Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Don’t overcrowd: Leave space between each piece of chicken on the skewer for even cooking and nice grill marks.
- Check temperature: Use a meat thermometer to ensure chicken is cooked through, reaching an internal temperature of 165°F (75°C).
- Rest before serving: Allow the kabobs to rest for 5 minutes after grilling. This keeps them juicy and flavorful.
- Experiment with spices: Don’t hesitate to try different spice blends like cumin or paprika for added depth in flavor.
Best Side Dishes for Grilled Chicken Kabobs with Cucumber Yogurt Sauce
Pairing side dishes with your Grilled Chicken Kabobs can enhance your meal significantly. Consider these tasty options:
Tabbouleh Salad
A fresh, herby salad made from bulgur wheat, parsley, tomatoes, and lemon juice; it’s refreshing and complements the kabobs well.Roasted Potatoes
Crispy roasted potatoes seasoned with rosemary make a hearty side that balances out the lightness of the kabobs.Hummus Platter
Serve smooth hummus alongside assorted veggies and pita chips for dipping; it adds creaminess that pairs beautifully with grilled meats.Grilled Corn on the Cob
Sweet corn charred on the grill offers a delightful crunch; add butter and herbs for extra flavor.Mediterranean Quinoa Salad
A protein-packed quinoa salad mixed with cucumbers, tomatoes, feta cheese, and olives provides a nutritious accompaniment.Stuffed Grape Leaves
These savory bites filled with rice and herbs provide a unique taste experience alongside your chicken kabobs.Eggplant Dip (Baba Ganoush)
Smoky baba ganoush served with pita chips adds another layer of flavor that enhances your meal’s Middle Eastern vibe.Couscous Salad
Light couscous mixed with fresh veggies makes an excellent base for your kabobs while keeping things healthy and colorful.
Common Mistakes to Avoid
To make the perfect Grilled Chicken Kabobs with Cucumber Yogurt Sauce, it’s essential to avoid common pitfalls.
Skipping the Marinade: Not marinating the chicken can lead to bland flavors. Make sure to let the chicken soak in the marinade for at least 1-2 hours to enhance taste.
Overcrowding the Grill: Placing too many kabobs on the grill can cause uneven cooking. Grill in batches and leave space between each kabob for better heat circulation.
Using Low-Quality Ingredients: Choosing inferior ingredients can ruin your dish. Opt for fresh herbs, high-quality olive oil, and good yogurt for a delicious outcome.
Ignoring Cooking Time: Cooking kabobs for too long can dry them out. Keep an eye on the grill, and remove them when they reach an internal temperature of 165°F.
Not Preparing the Sauce Ahead: Waiting until after grilling to make the cucumber yogurt sauce can be inconvenient. Prepare it in advance so you can enjoy it fresh alongside your kabobs.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover kabobs in an airtight container.
- They will last for up to 3 days in the refrigerator.
- Make sure to separate from the yogurt sauce to maintain freshness.
Freezing Grilled Chicken Kabobs with Cucumber Yogurt Sauce
- Place cooled kabobs in a freezer-safe bag or container.
- They can be frozen for up to 3 months.
- For best results, freeze without the sauce, as yogurt does not freeze well.
Reheating Grilled Chicken Kabobs with Cucumber Yogurt Sauce
Oven: Preheat your oven to 350°F. Place kabobs on a baking sheet and cover with foil. Heat for about 10-15 minutes until warmed through.
Microwave: Arrange kabobs on a microwave-safe plate. Heat in short intervals of 30 seconds until hot, checking frequently to avoid overcooking.
Stovetop: Heat a skillet over medium heat. Add a little oil and cook kabobs for about 5 minutes, turning occasionally until heated thoroughly.
Frequently Asked Questions
How do I make Grilled Chicken Kabobs with Cucumber Yogurt Sauce more flavorful?
You can enhance flavor by adding spices like cumin or paprika to your marinade or incorporating different herbs into your yogurt sauce.
Can I use other meats for my kabobs?
Absolutely! While chicken is recommended, you can also use beef, lamb, or shrimp. Just adjust cooking times accordingly based on the meat used.
What should I serve with Grilled Chicken Kabobs?
Consider serving these kabobs with rice pilaf, tabbouleh salad, or warm pita bread for a complete meal that complements their flavors.
How long do leftovers last?
Leftover grilled chicken kabobs will stay fresh in the refrigerator for up to 3 days if stored properly in an airtight container.
Final Thoughts
These Grilled Chicken Kabobs with Cucumber Yogurt Sauce are not only irresistibly tasty but also versatile enough to suit various occasions. You can customize them by adding different vegetables or adjusting spices according to your preference. Give this recipe a try and enjoy a delightful meal that everyone will love!
Grilled Chicken Kabobs with Cucumber Yogurt Sauce
Grilled Chicken Kabobs with Cucumber Yogurt Sauce are a flavorful and refreshing dish perfect for any occasion. Marinated in aromatic za’atar, these juicy chicken kabobs are complemented by a cool Laban Cucumber Yogurt Sauce that enhances their taste. Ideal for summer barbecues or cozy weeknight dinners, this recipe is not only easy to prepare but also healthy, making it a favorite among families. Serve the kabobs over rice, in pita bread, or alongside your favorite veggies for a delightful meal that everyone will enjoy.
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
- 1 1/2 pounds skinless boneless chicken breast or thighs (cut into 1 inch cubes)
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons dried za’atar or oregano
- 1 clove crushed garlic
- 1 1/4 teaspoon kosher salt
- Fresh ground black pepper (to taste)
- 3/4 cup plain low fat yogurt
- 3/4 cup finely chopped cucumber (peeled and seeded)
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon fresh dill (chopped)
- 1/2 tablespoon fresh mint (chopped)
- 1/2 teaspoon kosher salt
- Fresh black pepper (to taste)
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Marinate the chicken: In a mixing bowl, combine chicken cubes with lemon juice, olive oil, za’atar, garlic, salt, and pepper. Let it marinate in the refrigerator for at least 2 hours.
- Prepare the sauce: Mix yogurt, chopped cucumber, lemon juice, dill, mint, salt, and black pepper in another bowl. Refrigerate until serving.
- Preheat the grill: Heat your grill or grill pan to medium-high.
- Assemble kabobs: Thread marinated chicken onto skewers with space between pieces.
- Grill kabobs: Cook on the preheated grill for about 12-15 minutes until cooked through.
- Serve: Enjoy hot with cucumber yogurt sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 kabob (about 150g)
- Calories: 265
- Sugar: 3g
- Sodium: 490mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 90mg
Keywords: For added flavor, let the chicken marinate overnight. You can substitute chicken with beef or shrimp; adjust cooking times accordingly. Soak wooden skewers in water before grilling to prevent burning.
