Mini Chicken Kabobs with Yogurt Dip

Ingredients

• about 450 g Chicken Breast, cut into 1-inch cubes
• 1 cup Plain Yogurt
• 2 tablespoons Lemon Juice
• 2 tablespoons Olive Oil
• 2 cloves Garlic, minced
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 1 tablespoon Fresh Mint, chopped
• 0.5 cup Cucumber, grated

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the 2 tablespoons Lemon Juice, 2 tablespoons Olive Oil, 2 cloves Garlic (minced), 1 teaspoon Cumin Powder, 1 teaspoon Coriander Powder, 0.5 teaspoon Paprika, 0.5 teaspoon Salt, and 0.25 teaspoon Black Pepper. Add the about 450 g Chicken Breast (cut into 2.54 cm cubes) to this mixture and stir to coat. Let the chicken marinate for at least 30 minutes.
2. 2While the chicken is marinating, prepare the yogurt dip. In a separate bowl, combine the 1 cup Plain Yogurt, 1 tablespoon Fresh Mint (chopped), and 0.5 cup Cucumber (grated). Stir these ingredients together until well combined.
3. 3Preheat your grill or a grill pan to medium heat, which is approximately 176.7-204.4°C (175-200°C).
4. 4Thread the marinated chicken cubes onto skewers. Ensure the chicken pieces are spaced evenly on each skewer.
5. 5Place the skewers on the preheated grill or grill pan. Cook for 12-15 minutes, turning the skewers occasionally, until the chicken is cooked through and reaches an internal temperature of 74°C.
6. 6Remove the chicken kabobs from the grill and let them rest for 2-3 minutes before serving. Serve the mini chicken kabobs with the prepared yogurt dip.

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