Mediterranean Chicken Kabobs

• Meat

  • 2 lbs Chicken breasts, boneless skinless

• Produce

  • 1/2 cup Cilantro
  • 3 Garlic cloves
  • 1 Lemon, Zest from
  • 1 Onion, large wedges

• Condiments

  • 2 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/8 tsp Cinnamon
  • 1/2 tsp Paprika
  • 1/2 tsp Red pepper flakes
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1 cup Whole milk or low-fat greek yogurt, plain

• Other

  • 8 10 skewers

Found on gimmedelicious.com

Ingredients

• 2 pounds boneless skinless chicken breasts, Cubed
• 1 cup plain whole milk or Low-fat Greek yogurt (or regular plain yogurt)
• 3 garlic cloves, minced
• 1 large onion, cut into wedges
• Zest from one lemon
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• ½ cup cilantro lightly minced
• 2 tablespoons olive oil
• ½ teaspoons paprika
• ½ teaspoon cumin
• ⅛ teaspoon cinnamon
• ½ teaspoon crushed red pepper flakes
• 1.5 teaspoons salt
• ½ teaspoon freshly ground black pepper
• 8-10 skewers

Directions

• In a small bowl, combine the lemon zest, lemon juice, salt, pepper and garlic yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes.
• Thread the chicken onto metal skewers, add the onion pieces along the way in between the chicken pieces.Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
• Preheat the grill to medium-high heat. Grease the grill by lightly dipping a paper towel in vegetable oil and, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, about 10 to 15 minutes. Transfer the skewers to a plate and serve warm!