Ingredients
Yogurt Marinade and Sauce
- ½ cup thick plain yogurt (Greek or Icelandic-style preferred)
- ¼ cup tahini paste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons cold water
- 2 teaspoons grated or finely chopped garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (or 2 teaspoons fresh chopped oregano or thyme)
- ¾ teaspoon kosher salt
- ¼-½ teaspoon cayenne pepper (to taste)
Chicken and Vegetables
- 1½ pounds boneless chicken thigh or breast, cut into 1½-inch chunks
- 1 medium zucchini (about 10 ounces), cut into 1½-2-inch slices
- 2 red, yellow, or orange bell peppers, cut into 1½-2-inch pieces
- 1½-2 cups red cherry tomatoes, whole
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Extra virgin olive oil, for drizzling
To Serve
- ½ cup crumbled feta cheese
- Chopped fresh cilantro
- Fresh lemon wedges
Instructions
- Prepare Yogurt Marinade and Sauce: In a bowl, whisk together ½ cup thick plain yogurt, ¼ cup tahini paste, 2 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons cold water, 2 teaspoons grated garlic, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, and ¼-½ teaspoon cayenne pepper until smooth. Refrigerate if preparing ahead, stirring in cold water if the sauce thickens.
- Prep Chicken and Vegetables: Cut 1½ pounds boneless chicken pieces and vegetables (zucchini and bell peppers) into chunky 1½-2-inch pieces. Keep cherry tomatoes whole for threading onto skewers.
- Marinate Chicken: Toss chicken pieces in a large bowl with ½ cup of the prepared marinade, a pinch of kosher salt, and freshly ground black pepper. Marinate for 15 minutes at room temperature or up to 6 hours refrigerated.
- Preheat Cooking Equipment: For grilling, preheat grill to medium-high (about 375°F/190°C) for direct heat. For oven cooking, preheat oven to 450°F and line rimmed baking sheets with aluminum foil.
- Assemble Skewers: Alternate threading chicken, zucchini, cherry tomatoes, and bell peppers onto 12-inch skewers with about 10 pieces per skewer. Drizzle about a teaspoon of olive oil over each skewer.
- Cook Skewers: For grilling, place skewers on hot grill and cook 3-5 minutes per side until chicken is cooked through, moving to cooler spots if browning too fast. For baking, arrange skewers on baking sheets and bake for 20 minutes, turning once halfway, until chicken is no longer pink and tomatoes are bursting. Ensure internal temperature reaches 165°F.
- Serve: Spread ¼ cup of yogurt sauce on a platter, arrange cooked skewers on top. Sprinkle with crumbled feta cheese and chopped cilantro, squeeze fresh lemon wedges over, and serve remaining sauce on the side.
Notes
- The yogurt sauce can be prepared 3-5 days ahead and refrigerated; adjust thickness by stirring in cold water if it thickens too much.
- Chicken can be marinated up to 6 hours in advance for enhanced flavor.
- Using boneless, skinless chicken thighs offers more juiciness compared to breast, but either works.
- Skewers can be grilled outdoors or baked indoors depending on season and equipment availability.
- Ensure skewers are evenly sized for consistent cooking.
- Check internal temperature of chicken with a meat thermometer to ensure food safety (165°F recommended).
- For gluten-free diet, verify tahini paste and other additives do not contain gluten-containing ingredients.
- Prep Time: 15 minutes
- Cook Time: 20-30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten Free
