Persian Herbed Chicken Kabobs with Cucumber Yogurt Sauce (Paleo-Friendly)
Our Paleo-friendly Persian Herbed Chicken Kabobs with Cucumber Yogurt Sauce is a delicious and easy-to-make recipe that combines exotic flavors and mouthwatering aromas. This dish takes you on a culinary journey to the Middle East, perfect for those following the Paleo diet or looking for gluten-free and dairy-free options.
Allergens
None
Ingredients
- 1. 8 chicken thighs, bone
- in and skin on 2. 3 tablespoons olive oil 3. 4 cloves garlic, minced 4. 2 tablespoons fresh parsley, chopped 5. 2 tablespoons fresh mint, chopped 6. 1 teaspoon ground cumin 7. 1 teaspoon ground coriander 8. 1 teaspoon turmeric 9. Salt and pepper to taste 10. 4 cups cucumber, diced 11. 2 cups plain Greek yogurt 12. 2 tablespoons lemon juice 13. Fresh dill, for garnish
Instructions
- Combine olive oil, minced garlic, chopped parsley, chopped mint, ground cumin, ground coriander, turmeric, salt, and pepper in a mixing bowl. Mix well to create a marinade.
- Add chicken thighs to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour or up to overnight.
- Preheat your grill or oven to 400°F (205°C). Thread the marinated chicken onto skewers, leaving a small gap between each piece.
- Grill or bake the kabobs for 20 25 minutes, turning occasionally until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- In a separate bowl, mix diced cucumber, Greek yogurt, lemon juice, and salt to taste. Serve alongside the cooked kabobs.
- Garnish with fresh dill before serving.
Chef’s Insight
The combination of aromatic herbs and spices in this dish creates a rich, mouthwatering experience that is both authentic and satisfying.
Notes
Be sure to marinate the chicken for at least an hour or up to overnight for optimal flavor.