Yogurt Marinated Chicken Skewers
These chicken kabobs are about to become a regular in your dinner rotation. Boosted with flavor from our Big Bold Chicken Seasoning, this yogurt marinated chicken turns out tender and flavorful with just the right char, whether you go with chicken breasts or chicken thighs. Simple to prep and fun to serve, these skewers bring big, fresh-off-the-grill flavor to any meal.
Ingredients
2 lb boneless skinless chicken thighs or breasts, cut into 1½-inch pieces
1 cup plain whole milk yogurt
2 Tbsp Kinder’s Big Bold Chicken Seasoning
2 Tbsp olive oil
1 red onion, cut into wedges
8 oz button mushrooms, washed
1 zucchini, sliced into thick half-moons
Wooden or metal skewers
Instructions
Start by preparing the marinade. In a large mixing bowl, combine the yogurt, olive oil, and Kinder’s Big Bold Chicken Seasoning. Stir well until the seasoning is evenly mixed into the yogurt.
Add the chicken pieces to the bowl and toss thoroughly until all pieces are fully coated in the seasoned yogurt marinade. Cover and refrigerate for at least 2 hours, or up to overnight for the best flavor.
While the chicken marinates, prepare the vegetables. Cut the onion, and zucchini into skewer-sized pieces (similar size to the chicken pieces) so they cook evenly on the grill. Wash the mushrooms and remove the stems. If you're using wooden skewers, now is a good time to soak the skewers in water for 30 minutes before use so they don’t catch on fire on the grill.
Prepare your grill for medium-high heat cooking, about 450°F. Clean and oil the grill grates well to prevent sticking.
Assemble the kebabs by threading the marinated chicken pieces onto skewers, alternating with red onion, mushrooms, and zucchini. Continue until all skewers are filled evenly.
Place the kebabs directly over the grill heat and cook for about 10 to 12 minutes, turning every few minutes, until the chicken is cooked through and lightly charred on the outside. The internal temperature should reach 165°F.
Remove the kebabs from the grill and let them rest for a few minutes before serving.
Serve hot with rice, flatbread, or a fresh salad.
Featured Products
Big Bold Chicken Seasoning
Related Recipes
Yogurt Marinated Chicken Skewers
These chicken kabobs are about to become a regular in your dinner rotation. Boosted with flavor from our Big Bold Chicken Seasoning, this yogurt marinated chicken turns out tender and flavorful with just the right char, whether you go with chicken breasts or chicken thighs. Simple to prep and fun to serve, these skewers bring big, fresh-off-the-grill flavor to any meal.
Ingredients
2 lb boneless skinless chicken thighs or breasts, cut into 1½-inch pieces
1 cup plain whole milk yogurt
2 Tbsp Kinder’s Big Bold Chicken Seasoning
2 Tbsp olive oil
1 red onion, cut into wedges
8 oz button mushrooms, washed
1 zucchini, sliced into thick half-moons
Wooden or metal skewers
Instructions
Start by preparing the marinade. In a large mixing bowl, combine the yogurt, olive oil, and Kinder’s Big Bold Chicken Seasoning. Stir well until the seasoning is evenly mixed into the yogurt.
Add the chicken pieces to the bowl and toss thoroughly until all pieces are fully coated in the seasoned yogurt marinade. Cover and refrigerate for at least 2 hours, or up to overnight for the best flavor.
While the chicken marinates, prepare the vegetables. Cut the onion, and zucchini into skewer-sized pieces (similar size to the chicken pieces) so they cook evenly on the grill. Wash the mushrooms and remove the stems. If you're using wooden skewers, now is a good time to soak the skewers in water for 30 minutes before use so they don’t catch on fire on the grill.
Prepare your grill for medium-high heat cooking, about 450°F. Clean and oil the grill grates well to prevent sticking.
Assemble the kebabs by threading the marinated chicken pieces onto skewers, alternating with red onion, mushrooms, and zucchini. Continue until all skewers are filled evenly.
Place the kebabs directly over the grill heat and cook for about 10 to 12 minutes, turning every few minutes, until the chicken is cooked through and lightly charred on the outside. The internal temperature should reach 165°F.
Remove the kebabs from the grill and let them rest for a few minutes before serving.
Serve hot with rice, flatbread, or a fresh salad.