1 pound skinless, boneless chicken breasts (cut into 32 cubes)
32 (1/2-inch) slices zucchini
8 (8-inch) skewers
1/2 teaspoon kosher salt
How to Make It
Combine yogurt, olive oil, lemon juice, cumin, ginger, coriander, and minced garlic. Add chicken; toss. Thread chicken and zucchini coated with cooking spray alternately onto skewers. Sprinkle with salt. Place skewers on a grill rack coated with cooking spray. Grill 8 minutes, turning skewers occasionally for an even char. Sprinkle with fresh dill.
Note: If using wooden skewers, soak them in water for 20 minutes before grilling.
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great flavor; ginger makes it. Coriander not as strong as can be. pulled 2 skewers early for work reheating. Weeknite easy with Mahatma Yellow Rice small packet and green peas. Marinated 2 hours and broiled: too hot to go downstairs to grill! Always happy to find a keeper for cooking for one or two.
Delicious! I marinated the chicken for about an hour in the fridge and could definitely taste the flavor! I also used summer squash from my garden since I didn't have any zucchini ready. But otherwise didn't make any changes. Will probably marinate overnight next time to infuse even more of the flavor. I also reserved some of the marinade to use as a dipping sauce which was also very tasty! Will definitely be making this again!
Great flavor - probably would be even better if the chicken was, in fact, marinated (not sure why it's titled that way, since the instructions don't actually call for any marinating!). Served over couscous - nice light summer meal.
Loved the marinade for this dish! The chicken turned out delicious and even my non-zucchini loving family ate some of the squash. The only thing to be sure of is that the zucchini is nice and small so the slices are the same size as the chicken cubes. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/middle-east-yogurt-marinated-chicken-zucchini-kebabs/
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