Start to finish: 45 minutes
Impresses: 4
Ingredients
For the kabobs:
4 boneless, skinless chicken thighs
1 large red bell pepper
1 large yellow bell pepper
1 small zucchini
½ red onion
Water for soaking
Wooden skewers
For the marinade:
½ cup plain Greek yogurt
1 tablespoon olive oil
1 lime, juiced
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon black pepper
¼ teaspoon salt
1-2 cloves garlic, minced
¼ teaspoon cayenne pepper (optional)
For the sauce:
1 cup plain Greek yogurt
¼ cup feta cheese crumbles
1 lime, juiced
1 tablespoon olive oil
½ cup fresh cilantro, packed
Salt and pepper, to taste
Method
For the marinade:
Combine all ingredients in a large mixing bowl. Cut the chicken thighs into bite-size or small pieces; then, add to the yogurt mixture. Fold together to combine and evenly coat the chicken, then store in the refrigerator for 3 hours minimum (or overnight).
When ready to cook, soak the wooden kebob skewers in water for up to 30 minutes to minimize charring or burning. Meanwhile, prepare the sauce by combining all ingredients in a blender or food processor. Pulse to combine, then blend until smooth. Set aside until ready to serve.
To assemble the kebobs:
Cut the peppers and red onion into 1-inch pieces (large enough to thread onto kebob skewers). Slice the zucchini crosswise in ¼- to ½-inch coin. Remove the chicken from the fridge and fill the skewers, alternating veggies with chicken. Add any leftover veggies to a veggie-only skewer to avoid food waste.
Preheat the grill to medium heat. Clean the grates as needed and brush lighting with oil to avoid sticking. Grill the kebobs for 3–4 minutes on each side, rotating in quarter turns until fully cooked. Use a meat thermometer to verify doneness.
Transfer from the grill to a serving platter, adding the dipping sauce on the side or drizzling over the kebobs. Garnish with fresh cilantro, red pepper flakes or fresh lime juice. Serve immediately.
