Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) chicken breast, 1-inch cubes
- 4.2 oz (120 g) plain Greek yogurt
- 8.5 oz (240 g) bell peppers, large squares
- 0.9 oz (25 g) lemon juice
- 2.0 tsp (9 g) neutral oil
- 0.3 oz (8 g) garlic, minced
- 1.0 tsp (2 g) paprika
- 1.0 tsp (2 g) ground cumin
- 0.3 tsp (2 g) salt
Method
- Mix yogurt, lemon, garlic, paprika, cumin and salt. Coat chicken and refrigerate for 1 hour, additional to active preparation time.
- Heat a clean grill to medium-high. Thread chicken onto metal skewers, leaving small gaps. Put peppers on separate skewers and brush with oil.
- Grill chicken for 10–15 minutes, turning regularly, until each skewer reaches 165°F (74°C). Grill peppers for 8–12 minutes until tender.
- Serve the skewers together. Discard used marinade; it is not a serving sauce.
Cook’s note: Metal skewers avoid soaking time. This international yogurt-spice marinade is not attributed to one national recipe.
Allergens: Milk.
Approximate nutrition per serving: 329 kcal · Protein 49 g · Carbohydrates 13 g · Fat 9 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.