Yogurt-Marinated Chicken Skewers

December 26, 2018
Created by Harmons
6 hours, 40 minutes
Serves 8-10
  • 4-6 chicken breast halves, boneless, skinless, cut into lengthwise slices
  • 1 pint non-fat plain yogurt
  • 3 Tbsp Aleppo or Korean red pepper
  • 1/4 cup ground cumin
  • 4 cloves garlic, crushed
  • 4 lemons, juiced
  • 1/2 cup olive oil
  • 1 Tbsp salt
  • 1 (6 oz) can tomato paste
  • 20-30 wooden skewers, soaked in water 30 min. before use

In a sealable heavy-duty gallon plastic bag, put chicken, yogurt, red pepper, cumin, garlic, lemon juice, olive oil, salt, and tomato paste. Seal and massage contents to mix thoroughly. Mixture should become pink. Place in another gallon bag to avoid leaking. Refrigerate at least 6 hours.

Remove from refrigerator 30 minutes before skewering. Skewer each chicken piece onto wooden skewers. Warm a charcoal or gas grill to medium heat. Grill chicken until 165°, 7-9 minutes, turning halfway through.

Serving size: 1/8th of recipe; 215 calories; 5.5g total fat (1g saturated); 151 mg sodium; 1g carbohydrates; 0g dietary fiber; 0g sugar; 38g protein