Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 13.4 oz (380 g) boneless skinless chicken thighs, cubes
- 5.3 oz (150 g) plain Greek yogurt
- 7.1 oz (200 g) bell pepper, squares
- 2.0 tsp (9 g) olive oil
- 0.9 oz (25 g) lemon juice
- 0.3 oz (8 g) garlic, minced
- 1.5 tsp (3 g) paprika
- 0.5 tsp (1 g) ground cumin
- 0.3 tsp (2 g) salt
Method
- Reserve 100 g of the yogurt in a clean bowl for serving. Mix the remaining 50 g with oil, lemon, garlic, spices and salt.
- Coat chicken in the marinade, cover and refrigerate for 1 hour, additional to prep time.
- Thread chicken and peppers on separate metal skewers. Grill over medium-high heat for 12–18 minutes, turning frequently, until chicken reaches 165°F (74°C) and peppers are tender.
- Discard unused raw-chicken marinade. Serve the skewers with the clean reserved yogurt.
Cook’s note: Keep the serving yogurt separate before marinating; never use raw-chicken marinade as a cold sauce. Allow 1 hour marinating.
Allergens: Milk.
Approximate nutrition per serving: 392 kcal · Protein 50 g · Carbohydrates 12 g · Fat 16 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.