Yogurt Marinated Grilled Chicken Skewers

You've got chicken thighs in the fridge, a tub of plain yogurt, and forty-five minutes before dinner needs to be on the table. Marinate the chicken in cultured yogurt spiked with garlic and lemon while the grill heats, and you'll end up with skewers that are tender all the way through and loaded with live cultures. Prefer a version with fresh herbs stirred in? Try Yogurt-Marinated Chicken with Herb Salad.

Ingredients

• 1.5 lbs boneless chicken thighs, cut into 1.5-inch cubes
• 1 cup plain whole-milk yogurt with live cultures
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 2 tablespoons olive oil
• 1 red onion, cut into chunks
• 1 bell pepper, cut into chunks
• Salt and black pepper to taste

Instructions

1. Whisk together the yogurt, garlic, lemon juice, paprika, cumin, turmeric, olive oil, salt, and pepper.
2. Add the chicken to the marinade, toss to coat, and refrigerate for at least 4 hours or overnight.
3. Thread the chicken onto skewers, alternating with red onion and bell pepper.
4. Grill over medium-high heat for 10 to 12 minutes, turning occasionally, until the chicken reaches 165°F internally.
5. Let rest for 5 minutes before serving.

Nutrition Facts (per serving)

Marinate now, thank yourself at dinner.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.