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  • 1 lb chicken breast or thigh, cut into 1-1 ½ inch pieces (you can swap for shrimp, or do half and half)

For the Marinade

  • 1 lemon, juiced 
  • 4 garlic cloves, minced
  • ¼ c plain yogurt or Greek yogurt
  • 2 Tb olive oil
  • 1 tsp ground thyme
  • 1 tsp paprika
  • 1 tsp salt
  • 2 tsp tomato paste
  • ¼ tsp ground black pepper
  • Fresh chopped herbs for garnish (parsley, chives, dill, cilantro)

Garlic Yogurt Sauce:

  • 1/2 cup plain yogurt (cold)
  • 4 garlic cloves – grated
  • 2 Tablespoons lemon juice
  • Dash of lemon zest
  • Kosher Salt (to taste)

3 long metal skewers, or 6 small wooden skewers soaked in water – You can also sub shrimp in for the chicken or do a combo of both. 


  • In a small bowl, mix all the marinade ingredients together.
  • Place the cubed chicken into a flat, sealable container and pour the marinade over the chicken. Mix the chicken with the marinade to be sure all the pieces are well-coated.
  • Cover the container and let marinate in the refrigerator for at least 4 hours, up to overnight. If using shrimp, marinate 20 minutes before grilling.
  • Make the garlic yogurt sauce: Combine all ingredients in a small bowl/container, mix well to combine. Adjust salt to taste. Set aside in fridge for atleast an hour to allow flavors to combine.
  • Preheat your grill to a medium high heat.
  • Thread the chicken pieces onto the soaked skewers, pressing the pieces up against each other.
  • Grill the chicken skewers for 8-10 minutes a side, until the chicken is firm and golden and registers 165º on a meat thermometer.
  • Serve the chicken (or shrimp) with the garlic yogurt, pita bread (get my pita bread recipe here) and the Herby Lentil Salad. 


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