INGREDIENTS:
- 7 oz. plain Greek yogurt (I used Fage total)
- 3 large garlic cloves, pressed
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1 small yellow onion, grated
- 1 Tbsp. extra-virgin olive oil
- ½ tsp. sea salt
- 1½ lbs. boneless, skinless, chicken thighs, cut into bite-size pieces
- fresh ground black pepper
- minced parsley, garnish (optional)
INSTRUCTIONS:
- In a medium bowl, combine the yogurt with garlic, chili powder, cumin, onion, olive oil, sea salt, and fresh ground black pepper, to taste. Add the chicken and stir to coat evenly. Cover and refrigerate for at least 2 hours up to overnight.
- When ready to cook, preheat the grill on high. Thread the pieces of chicken onto the skewers and grill, turning frequently, until chicken juices run clear, about 8-10 minutes.
- Sprinkle with minced parsley (optional) and serve immediately.
Source:Little Broken
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