These zesty chicken kebabs remain tender and juicy from the yogurt marinade. Serve them with a salad for a lunch or light dinner.
|4||Maple Leaf Primd Naturally® Boneless Skinless Chicken Breasts, cut into bite-size cubes|
|6||cloves garlic, peeled and crushed|
|2 tbsp||(30 mL) Lemon juice|
|1/4 cup||(60 mL) Plain yogurt|
|1/4 cup||(60 mL) Olive oil|
|1 tsp||(5 mL) Cinnamon|
|1 tsp||(5 mL) Paprika|
|Salt and pepper|
|Wooden or metal skewers|
PLACE chicken in a large re-sealable plastic bag. Combine remaining ingredients in a small bowl and pour over chicken. Massage marinade into chicken and refrigerate for at least 2 hours or overnight.
PREHEAT BBQ to medium-high. Lightly coat grill with non-stick cooking spray. Thread chicken cubes onto skewers.
GRILL chicken kebabs for 4-5 minutes on each side or until nicely browned and internal temperature reaches 165˚F (74˚C).
If using wooden skewers, soak for 30 minutes prior to prevent burning.
Serve with Dempster’s Pita and a side salad.
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