Description
Bright, citrusy, herb-packed skewers marinated in yogurt, basil, and lemon for tender Mediterranean-style chicken.
Ingredients
Scale
- 1 cup plain full-fat yogurt
- 2 teaspoons black pepper
- 2 teaspoons kosher salt
- 2 tablespoons honey
- 4 cloves garlic, crushed
- 1 tablespoon lemon juice
- Zest of 2 lemons
- ½ cup fresh basil leaves
- 2 tablespoons olive oil
- 2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- Cooked rice or crusty bread, for serving
Instructions
- Combine the yogurt, black pepper, salt, honey, garlic, lemon juice, lemon zest, and basil in a food processor. Blend until smooth.
- Add the olive oil and pulse again until the marinade is fully blended. Taste and adjust seasoning if needed.
- Place the chicken cubes in a large bowl or zip-top bag. Pour the marinade over the chicken, stir to coat evenly, and refrigerate for 24 hours.
- When ready to cook, preheat the grill to medium-high. Thread the marinated chicken onto metal skewers without packing the pieces too tightly.
- Oil the grill grates well, then cook the skewers for 4–5 minutes per side, or until lightly charred and the chicken reaches an internal temperature of 165°F.
- For stovetop cooking, heat a cast-iron skillet over medium-high. Add a little neutral oil and cook the skewers for 4–5 minutes per side until tender and fully cooked.
- To broil, place the skewers on a wire rack set over a baking sheet and broil until the chicken is browned and cooked through, rotating as needed.
- Serve warm with rice or bread and garnish with fresh mint if desired.
Notes
- Marinating for 24 hours enhances flavor and tenderness.
- Adjust seasoning to suit your taste.
- Prep Time: 24 hours
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling, Stovetop, Broiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 100mg