These are some of the tastiest chicken kabobs you'll ever make. It takes a bit of time, many great ingredients, and lots of garlic, but when you make and eat these, you'll always want more! Serve these with Naan or pita and some traditional Middle Eastern side-dishes if you'd like. I suggest you make a cucumber yogurt sauce and a little spicy Zhoug Sauce.
1/2 cup 0% fat Greek yogurt (Fage is best)
3-4 Tbsp olive oil
1-2 lemons, juiced
2 Tbsp double-strength tomato paste
6-8 large garlic cloves, pressed through a garlic press
1 1/2 Tbsp paprika
2 Tbsp Za'atar seasoning (if you can't find that use sumac)
1 tsp dried thyme
2 tsp dried cumin
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cayenne pepper
1 tsp salt
1 tsp ground black pepper
4 skinless boneless chicken breasts, cut into large chunks (about 2- 2 1/2 pounds)
Combine marinade until smooth. Place chicken in a large glass dish. Combine chicken with the marinade until well covered. Cover dish and refrigerate. Marinade anywhere from 2-8 hours. I find that about 3-4 hours is good.
Place chicken on metal skewers with no space between the chicken. This should make about 8 skewers or more. If you don't have metal skewers, use bamboo ones that have been soaked in water for about 15 minutes.
Grill on high heat for 10-15 minutes, turning to char all sides. Chicken should be tender and well done. This is a very tenderizing marinade, so it should be fall apart tender and not dry.
Serve hot with grilled veggies like peppers zucchini, and onions. Serve with cucumber, tomatoes, hummus or whatever you like. It also is good on top of a bed of rice or couscous.
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