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Ingredients
for 4 servings
Chicken
1 cup full-fat yogurt, such as Greek or Icelandic skyr (245 g)
3 cloves garlic, grated
3 sprigs fresh thyme
1 tablespoon McCormick® Zesty Spice Blend
1 lemon zest
1 lemon juice
3 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
2 lb boneless, skinless chicken breast, cut into 1 1/2 in (3 cm) cubes (910 g)
vegetable oil, for cooking
Yogurt Dip
1 cup full-fat yogurt, such as Greek or Icelandic skyr (245 g)
1 tablespoon McCormick® Zesty Spice Blend
1 lemon zest
½ lemon juice
2 tablespoons olive oil
2 tablespoons fresh basil, minced
kosher salt, to taste
freshly ground black pepper, to taste
Preparation
Make the chicken: In a large bowl, combine the yogurt, garlic, thyme leaves, Zesty spice blend, lemon zest and juice, olive oil, salt, and pepper. Whisk well.
Add the cubed chicken to the marinade and stir well to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to 2 hours.
While the chicken marinates, make the yogurt dip: In a medium bowl, mix together the yogurt, Zesty spice blend, lemon zest and juice, olive oil, basil, salt, and pepper. Set aside.
Once chicken has marinated, thread 2-3 pieces of chicken lengthwise onto a wooden skewer. Leave at least 1 inch (2 ½ cm) of space at the bottom of each skewer so you can maneuver them while cooking. Repeat with the remaining chicken.
Heat a grill pan over medium-high heat. Brush a few teaspoons of vegetable oil on the pan. Season the chicken skewers with salt and pepper and add a few at a time to the grill pan, ensuring the skewers are laid perpendicular to the grill lines. Grill until the chicken is cooked through, 2-3 minutes per side. Set the cooked skewers on a plate or tray while you cook the rest.
Arrange the skewers on platter and serve with the yogurt dipping sauce.
Enjoy!
for 4 servings
Chicken
1 cup full-fat yogurt, such as Greek or Icelandic skyr (245 g)
3 cloves garlic, grated
3 sprigs fresh thyme
1 tablespoon McCormick® Zesty Spice Blend
1 lemon zest
1 lemon juice
3 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
2 lb boneless, skinless chicken breast, cut into 1 1/2 in (3 cm) cubes (910 g)
vegetable oil, for cooking
Yogurt Dip
1 cup full-fat yogurt, such as Greek or Icelandic skyr (245 g)
1 tablespoon McCormick® Zesty Spice Blend
1 lemon zest
½ lemon juice
2 tablespoons olive oil
2 tablespoons fresh basil, minced
kosher salt, to taste
freshly ground black pepper, to taste
Preparation
Make the chicken: In a large bowl, combine the yogurt, garlic, thyme leaves, Zesty spice blend, lemon zest and juice, olive oil, salt, and pepper. Whisk well.
Add the cubed chicken to the marinade and stir well to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to 2 hours.
While the chicken marinates, make the yogurt dip: In a medium bowl, mix together the yogurt, Zesty spice blend, lemon zest and juice, olive oil, basil, salt, and pepper. Set aside.
Once chicken has marinated, thread 2-3 pieces of chicken lengthwise onto a wooden skewer. Leave at least 1 inch (2 ½ cm) of space at the bottom of each skewer so you can maneuver them while cooking. Repeat with the remaining chicken.
Heat a grill pan over medium-high heat. Brush a few teaspoons of vegetable oil on the pan. Season the chicken skewers with salt and pepper and add a few at a time to the grill pan, ensuring the skewers are laid perpendicular to the grill lines. Grill until the chicken is cooked through, 2-3 minutes per side. Set the cooked skewers on a plate or tray while you cook the rest.
Arrange the skewers on platter and serve with the yogurt dipping sauce.
Enjoy!
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