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Chicken Shish Kabobs with Yogurt and Red Onion Dip

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4
Author: Yummy Addiction

Ingredients

For the kabobs:

  • Juice from 2 lemons
  • 2 tablespoons extra virgin olive oil
  • 8 cloves garlic , chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 2 teaspoons brown sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 cup shaved almonds
  • 2 lb (900g) boneless skinless chicken breasts , cut into cubes
  • 1-2 bell peppers , cut into chunks
  • 1-2 zucchinis , sliced
  • 2-3 red onions , quartered

For the dip:

  • 1 tablespoon extra virgin olive oil
  • 3/4 cup minced red onion
  • 4 cloves garlic , about 1 teaspoon, crushed
  • 1 teaspoon cumin
  • 1/2 teaspoon cardamom
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper
  • 2 teaspoons sugar
  • 2 tablespoons tahini (optional)
  • 1 cup Greek yogurt

Instructions

The kabobs:

  • To make a marinade, process all the ingredients for kabobs (except chicken) in a food processor for 30 seconds, until blended. Transfer the mixture to a ziplock bag and add the cubed chicken. Put in a fridge and marinate for at least 2 hours.
  • Prepare the veggies. In a bowl, add the bell peppers, zucchini slices, and red onions. Drizzle with olive oil, add salt and pepper to taste.
  • Remove the chicken from a fridge and from the marinade. Thread it onto skewers together with the veggies. If using wooden skewers, soak them in water for 30 minutes beforehand.
  • Preheat oven to 425°F (220°C) or prepare a fire in a charcoal grill, or preheat a broiler.
  • If using a grill or a broiler: Place the skewers on an oiled grill rack or a broiler pan and cook, turning once, for about 5 minutes per side, or until no longer pink.
  • If cooking in oven: Line a baking sheet with foil. Place a cooling rack on top. Place the skewers on a cooling rack and bake, turning once, for 20-25 minutes, or until no longer pink.

The dip:

  • Heat oil in a skillet, add onion and garlic, and cook for 5 minutes, until soft. Reduce to simmer and add the cumin, cardamom, cinnamon, salt, pepper, and sugar. Cook for a minute more and remove from heat. Stir in the tahini (if using). Add the yogurt and stir well.
  • Transfer the mixture to a small bowl and serve along with the chicken. Enjoy!

Notes

Adapted from Whole Foods Diet Cookbook: 200 Recipes for Optimal Health by Ivy Larson