Preheat a charcoal or gas grill with oiled grill rack for direct cooking over medium-high heat. Combine yogurt and 2 teaspoons mint for minted yogurt. Cover and refrigerate until serving time.
This spice-infused chicken makes for a flavorful kabob you won't be able to get enough of.
Servings and Ingredients
|1||(5.3-oz.) container Hy-Vee plain Greek yogurt|
|2 tsp.||fresh mint, chopped, plus additional for garnish|
|1 tbsp.||Gustare Vita olive oil|
|1 tsp.||Hy-Vee ground cumin|
|1 tsp.||ground turmeric|
|1 tsp.||smoked paprika|
|½ tsp.||Hy-Vee salt|
|½ tsp.||Hy-Vee ground black pepper|
|1 lbs.||boneless, skinless chicken breasts, cut into 1-inch pieces|
|24||green onions, cut into 3-inch lengths, white part only|
Things To Grab
- Charcoal or gas grill
- Small bowl
- Shallow dish
- 4 10-inch metal or wooden skewers
Combine oil, cumin, turmeric, smoked paprika, garlic powder, salt, and pepper in a shallow dish. Add chicken, tossing to coat.
Thread chicken and green onion pieces onto 4 10-inch skewers. Grill kabobs 10 to 12 minutes or until done (1655 degrees), turning every 2 minutes. Serve with minted yogurt. Garnish with mint leaves, if desired.
Hyvee Culinary Expert TipIf using bamboo skewers, soak skewers in water for 30 minutes before using.
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 55mg
- Sodium: 420mg
- Total Carbohydrates: 7g
- Protein: 31g