These chicken kebabs get their vibrant color, bright flavor, and tender texture from a lemon-yogurt marinade infused with turmeric and garlic. If you have time, let the meat marinate up to 6 hours before grilling—trust us, the results will be worth it. Serve alongside a fresh fennel slaw for a refreshing summer meal.
Yield: 6 servings
Active Time: 20 minutes
Total Time: 2 hours and 20 minutes
2 teaspoons turmeric
1 1/2 tablespoons onion powder
1 tablespoon sea salt
Freshly ground pepper
3 cloves garlic, grated
Juice of 3 lemons
2 teaspoons honey
3/4 cup plain yogurt
1/4 cup olive oil
2 pounds chicken breasts, cut into 2-inch chunks
Special equipment: bamboo skewers
Stir together turmeric, onion powder, salt, pepper, garlic, and lemon juice in a large bowl. Stir in honey, yogurt, and olive oil. Stir in chicken pieces and let marinate at least 2 hours, preferably as long as 6 hours.
Soak bamboo skewers in water for 30 minutes and heat grill to medium-high.
Thread chicken pieces onto skewers. Grill kebabs 12 to 14 minutes until cooked through, turning occasionally. Serve with fennel slaw.
Photo credit: Paul Delmont
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