Photo: Ryan Benyi; Styling: Susan Vajaranant
Prep Time
20 Mins
Chill Time
2 Hours
Cook Time
6 Mins
Serves 6

You'll have enough chicken and veggies left over to use in Grilled Chicken Salad.

How to Make It

Step 1

In a bowl, whisk oil, 1/2 cup lemon juice, cumin, coriander, paprika and garlic; pour half into a separate bowl. Add chicken to one bowl; turn to coat. Toss peppers, zucchini and squash in other bowl. Cover bowls; chill for at least 2 hours.

Step 2

Make sauce: In a bowl, whisk yogurt, tahini, 1 Tbsp. lemon juice and 1/2 tsp. salt. Cover and chill.

Step 3

Preheat a gas grill to medium-high. Remove chicken and vegetables from marinade; pat dry and discard marinade. Thread chicken, vegetables and onions onto 12 metal skewers. Season kebabs with salt and pepper.

Step 4

Lightly oil grill rack. Grill kebabs, turning, until chicken is cooked through, 4 to 6 minutes. Set aside 6 kebabs to cool. Serve remaining kebabs over brown rice, if desired, with sauce. When reserved kebabs have cooled, remove chicken and vegetables from skewers, wrap well and refrigerate.

Ratings & Reviews

Saraliza's Review

March 04, 2014
We made this as directed, and the whole family loved it!

VirginiaHanke's Review

June 05, 2013
I was missing coriander but I made it without it and let me say this " I thought I died and went to heaven" this is phenomenal. The sauce makes it outstanding added to a wonderful dish. I don't normally rate light cooking recipes but this one is make me again and again. Glad I have leftovers

bellacielo7's Review

May 29, 2011
The yogurt-tahini makes this recipe out of this world! Healthy and absolutely delish.