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Susquehanna Life

Cooking at Home: Spice-Infused Shish-Kabob Chicken

Jun 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 for a Rice Pilaf recipe that pairs well with this dish.

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