Yogurt-marinated Chicken Skewers with Tahini Sauce & Marinated Vegetables

I absolutely love Middle Eastern food and often turn to this cuisine when I’m looking to cook something “healthy” without sacrificing flavor. It’s so versatile and can easily be adapted in today’s world of dietary restrictions if you need to make a dish vegetarian, dairy-free, gluten-free, etc. I recently cooked a Middle Eastern-themed spread for a friend’s dinner party and it was a huge crowd-pleaser. In addition to the chicken skewers and marinated vegetable salad, I also served mujadara, za’atar cauliflower steaks with salsa verde, and a farmer’s salad with a zesty mustard and dill vinaigrette.  

Yogurt-marinated Chicken Skewers with Tahini Sauce & Marinated Vegetables

I absolutely love Middle Eastern food and often turn to this cuisine when I’m looking to cook something “healthy” without sacrificing flavor. It’s so versatile and can easily be adapted in today’s world of dietary restrictions if you need to make a dish vegetarian, dairy-free, gluten-free, etc. I recently cooked a Middle Eastern-themed spread for a friend’s dinner party and it was a huge crowd-pleaser. In addition to the chicken skewers and marinated vegetable salad, I also served mujadara, za’atar cauliflower steaks with salsa verde, and a farmer’s salad with a zesty mustard and dill vinaigrette.
Course Dinner
Cuisine Mediterranean
Servings 5 people

Equipment

  • 1 Large Bowl
  • Bamboo skewers
  • Plastic Wrap
  • Knife
  • Spatula
  • Grill
  • Blender
  • Serving Platter

Ingredients
  

  • 2 Pounds Boneless, skinless chicken thighs (or breasts if you prefer white meat)
  • 1 tub Plain Greek yogurt
  • 1 tbl Turmeric
  • 1 tbl garlic powder
  • 1 tbl onion powder
  • 1 tbl smoked paprika
  • 1 tbl ground cumin
  • 1 red onion
  • ½ cup tahini
  • 2 cloves garlic
  • 1 lemon (Juice of)
  • 1 pint grape or cherry tomatoes
  • 3-4 Persian cucumbers
  • 1 medium shallot
  • 1 bunch mint
  • 1 bunch parsley
  • Olive oil
  • Apple cider vinegar
  • Salt to taste
  • Pepper to taste

Instructions
 

  • Step 1:
    Add the yogurt and all seasonings (including salt and pepper) to a large bowl and mix to combine. Remove the chicken from its packaging and pat dry. Cut into bite-sized pieces and add to the bowl and stir to coat. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours (up to overnight). Meanwhile, soak the skewers in cold water for at least 30 minutes (up to overnight).
  • Step 2:
    Cut the tomatoes into quarters. Medium dice the cucumbers. Finely dice the shallot. Add 2 tablespoons of vinegar and 1 tablespoon of olive oil and season with salt and pepper. Stir to combine and let sit for at least 10 minutes (up to 30 minutes). Cut the onion into large petals and separate the layers; set aside. Finely chop the parsley and mint; set aside.
  • Step 3:
    Meanwhile, preheat the grill to 500 degrees Fahrenheit and spray with cooking oil. If you don’t have a grill, preheat the oven to 450 degrees Fahrenheit. Remove the skewers from the water and pat them dry. Add the marinated chicken and onion petals to each skewer (about 4 to 5 pieces of chicken on each skewer).
  • Step 4:
    Add the skewers to the grill. Cook, turning frequently, until the chicken is nicely charred and the internal temperature reaches 160 degrees Fahrenheit (about 10 to 12 minutes). Remove from the grill and let rest for 10 minutes. If using the oven, follow the same process but finish under the broiler for 1 to 2 minutes.
  • Step 5:
    Meanwhile, add the tahini, lemon juice, garlic cloves, 1 ice cube, and ¼ cup olive oil to the blender. Season with salt and pepper and process until combined. Adjust seasoning if desired and add more oil or water (as needed) to achieve a smooth, creamy consistency. Remove from the blender and plate in a serving bowl.
  • Step 6:
    Add the chopped herbs to the marinated vegetable mixture. Taste and adjust seasoning if desired. Serve the chicken and onion skewers with the tahini sauce and marinated vegetables. Enjoy!

Notes

Allergies:  Gluten-Free
Substitutions:
In place of the chicken, I would recommend using firm tofu or cauliflower florets
If you’re dairy-free, you can use a coconut-based yogurt as the marinade base
If you’re sensitive to FODMAPs, replace the fresh garlic with scallion greens and remove the dried garlic and dried onion from the chicken seasoning
Keyword chicken, kabobs

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