Mini Chicken Kabobs with Yogurt Dip

Ingredients

• 1 pound 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

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 1 pound Chicken Breast (cut into 1-inch 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 350-400°F (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 165°F (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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