Cooking at Home: Spice-Infused Shish-Kabob ChickenJun 11, 2021 04:56PM ● By Erica L. Shames
"Years ago, we enjoyed this dish at the home of our friends,
Laurie and Maurice. I asked Laurie for the recipe and it’s taken on legendary
status in our family. Your family will enjoy the unique flavor of the varied
spices and the tenderness of the yogurt-infused chicken. It’s perfect for
outdoor summer grilling." – Erica L. Shames
Spice-Infused Shish-Kabob Chicken
- 2 cups plain yogurt
- 1 tsp of each:
- ground ginger
- curry powder
- chili powder
- garlic powder
- 1.5 to 2 lb. chicken breast, cut into 1-inch cubes
Mix spices and yogurt together thoroughly in large glass bowl.
Add chicken to yogurt marinade.
Cover and marinate chicken for at least 24 hours.
Thread chicken cubes onto wooden shish-kabob sticks.
(Prevent the sticks from burning by soaking them in water for 15 minutes prior to use.)
Grill until juices run clear - approximately 7 minutes total.
Do not overcook or chicken will become dry and chewy.
Optional: Cut red and yellow peppers into 1-inch cubes and thread onto shish kabob with chicken
Visit SusquehannaLife.com/WebExtras for a Rice Pilaf recipe that pairs well with this dish.