Paleo Turkish Chicken Shish Taouk with Zucchini Noodles

Ingredients

• about 680 g Chicken Breast
• 0.5 cup Plain Yogurt
• 0.5 cup Coconut Yogurt
• 2 tbsp Lemon Juice
• 2 tbsp Olive Oil
• 3 cloves Garlic
• 1 tsp Paprika
• 0.5 tsp Cumin
• 0.5 tsp Oregano
• 1 tsp Salt
• 0.5 tsp Pepper
• 3 medium Zucchini

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

Instructions

1. 1Cut the about 680 g of chicken breast into 2.54 cm (2.5 cm) cubes.
2. 2In a large bowl, whisk together the 0.5 cup of plain yogurt, 0.5 cup of coconut yogurt, 2 tbsp of lemon juice, 2 tbsp of olive oil, 3 minced cloves of garlic, 1 tsp of paprika, 0.5 tsp of cumin, 0.5 tsp of oregano, 1 tsp of salt, and 0.5 tsp of pepper until well combined.
3. 3Add the about 680 g of 2.54 cm chicken cubes to the marinade in the bowl, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 12 hours, to allow the flavors to develop.
4. 4Preheat your grill to medium-high heat, aiming for a temperature of 190.6-204.4°C (190-205°C). Thread the marinated about 680 g of chicken cubes onto skewers, leaving a small space between each piece.
5. 5Place the chicken skewers on the preheated grill. Cook for 6-8 minutes per side, turning them every 6-8 minutes, for a total cooking time of 12-16 minutes. The chicken is done when it is opaque throughout, slightly charred on the exterior, and an instant-read thermometer inserted into the thickest part of a chicken piece reads 74°C.
6. 6While the chicken is grilling, use a spiralizer to transform the 3 medium zucchini into noodles.
7. 7Carefully remove the cooked chicken skewers from the grill. Serve the hot chicken skewers immediately over the fresh zucchini noodles.

Substitutions

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