Grilled Chicken Kebab with Yogurt Marinade & Sauce

8 hours to overnight to marinate

170g FAGE Total 0%, 2%, 5%

4 cloves garlic, minced

3 lemons, juiced

1 lemon, zested

25g fresh cilantro, finely chopped

2 tablespoons extra virgin olive oil

3 tablespoons red wine vinegar

3 teaspoons salt

2 teaspoons paprika

1 ½ teaspoon ground cumin

½ teaspoon crushed red pepper

½ teaspoon black pepper

1kg of boneless chicken thighs or breasts, cut into 3cm cubes

2 large red onions, cut into 5cm chunks

1 red bell pepper, cut into 5cmchunks

1 green bell pepper, cut into 5cm chunks

  1. In a large bowl, whisk yogurt, garlic, lemon juice and zest, cilantro, olive oil, vinegar, salt, paprika, cumin, crushed red pepper, and black pepper until well combined. Add chicken, making sure to coat each piece and cover with plastic wrap and marinate for at least 8 hours in the refrigerator.
  2. If using wooden skewers, soak in water for a half hour before threading the meat.
  3. Preheat grill to medium-high. Grill chicken skewers on one side for 5 minutes. Turn skewers and cook for an additional 5-7 minutes or until chicken is cooked through.
  4. Grill the vegetables until well cooked and slightly charred.
  5. Serve chicken with vegetables and extra yogurt marinade as a sauce.