Yogurt Marinated Chicken Kabobs with Dill Sauce

35 Min.
15 Min.
8
Ingredients
Dill Sauce
cup plain Greek yogurt
⅓ cup plain Greek yogurt
½
cup mayonnaise
½ cup mayonnaise
tablespoons chopped fresh dill
1½ tablespoons chopped fresh dill
1
teaspoon Better Than Bouillon® Organic Seasoned Vegetable Base
1 teaspoon Better Than Bouillon® Organic Seasoned Vegetable Base
1
teaspoon smoked paprika
1 teaspoon smoked paprika
Yogurt Marinated Chicken Kabobs
2
tablespoons fresh lemon juice
2 tablespoons fresh lemon juice
1
tablespoon Better Than Bouillon® Roasted Chicken Base
1 tablespoon Better Than Bouillon® Roasted Chicken Base
1
cup plain Greek yogurt
1 cup plain Greek yogurt
½
teaspoon garlic powder
½ teaspoon garlic powder
½
teaspoon smoked paprika
½ teaspoon smoked paprika
¼
teaspoon ground black pepper
¼ teaspoon ground black pepper
2
pounds boneless, skinless chicken breasts, rinsed and patted dry
2 pounds boneless, skinless chicken breasts, rinsed and patted dry
Directions
  1. In a medium bowl, add yogurt, mayonnaise, dill, Vegetable Base and smoked paprika; whisk until combined. Cover and refrigerate until ready to serve.
  2. In a large bowl, add lemon juice and Chicken Base; whisk until base is dissolved. Add yogurt, garlic, smoked paprika and pepper; whisk until combined; set marinade aside.
  3. Cut chicken breasts into 1½-inch pieces; add to bowl of yogurt marinade; stir to coat. Cover and place in refrigerator for at least an hour. Stir marinated chicken a couple times.
  4. Prepare a gas grill by cleaning and oiling grate; preheat.
  5. Remove chicken pieces from marinade; thread onto skewers. Discard any remaining marinade.
  6. Place kabobs on prepared grill and cook over direct medium heat, until done, about 15 minutes, turning occasionally.
  7. Serve with Dill Sauce.
If using wooden skewers soak them in water for at least 30 minutes before use.

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