2 lbs. boneless skinless chicken breasts, cut into 1 ½” cubes
1 cup (8 oz.) plain full fat Greek yogurt*
2 tbsp. lemon juice
1 tbsp. lemon zest (optional)
3 cloves garlic, minced
1 tbsp. olive oil
1 1/2 tsp. ground paprika
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/2 tsp. sea salt
Saffron cooking spray (optional)
18 soaked wood skewers (optional)
Cut chicken breasts into 1 ½” cubes. Combine yogurt and remaining ingredients in a large bowl to make marinade. Add chicken pieces and marinate six hours or overnight. Preheat oven to 400 degrees F.
Line chicken on soaked wood skewers or spread out evenly on a grill pan. Spray with saffron cooking spray if you have it (if not, no worries). Bake for 20 minutes until cooked through, then broil on high for 4-5 minutes until browned in spots.
Remove from oven and let cool before serving. Leftovers will keep in the fridge in an airtight container up to one week.
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