Chicken Shish Kabobs

Grilling season is here and these bright, flavorful chicken shish kabobs are great for quick, easy summer meal. They go great with eggplant dip too!

This is my son's favorite meal. We love the bright and bold flavors of most middle eastern dishes like this. The spices can be adjusted to meet your heat tolerance but the lemon and tumeric really shine and the yogurt keeps chicken breasts moist when you grill.

Quick tip: I use metal skewers rather than bamboo as they conduct heat better through the meat helping to ensure the chicken is cooked through and the wash up easy. You can use bamboo skewers but be sure to soak them according to their directions and be aware that the ends will will most likely burn.

Chicken Shish Kabobs

Ingredients

• 3-4 skinless, boneless chicken breasts

• 2 tsp ground cumin

• 2 tsp ground turmeric

• 1/2 tsp dried mint

• 1/2 tsp ground cinnamon

• 1 tbsp red pepper flakes (optional)

• 1 tsp onion powder (or garlic powder)

• 4 tbsp lemon juice

• 1/3 c low-fat plain yogurt

• Skewers

Directions

1. Prepare the marinade: mix yogurt, lemon juice, and spices in a large bowl.

2. Trim any remaining fat off of chicken breasts and cut into 1" cubes (you can eyeball this and don't worry if they end up different sizes).

3. Add chicken to the marinade bowl and stir to coat all of the chicken. Cover and let rest in the refrigerator for 20 minutes to an hour.

4. Warm up grill (medium heat level).

5. Load chicken breasts pieces on to metal or bamboo (pre-soaked) skewers.

6. Cook chicken for ~12-15 minute rotating skewers every 3-4 minutes using tongs. Cook until the largest chicken pieces are 165°F.

7. Remove with meat from skewers.

8. Serve with eggplant dip, yogurt, sliced tomato and onion, pita bread, or a salad.