Lebanese Chicken Shish Kebabs

Lebanese Chicken Shish Kebabs

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About this Recipe

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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