Saint Lucifer Greek Yogurt Chicken Kabobs
1 1/2 cups Greek 2% yogurt (we use Fage)
1/2 cup lemon juice from 2 lemons
2 tablespoons extra-virgin olive oil
1 tablespoon of St. Lucifer Divine Virgin - Habanero Infused EVOO
1 tablespoon of dill, finely chopped
1 tablespoon of parsley, coarsely chopped
1/2 tablespoon kosher salt
2 cloves of garlic, minced
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon St. Lucifer Habanero Spice #11
2 lbs. skinless, boneless chicken thighs, cut into 1 1/2 inch cubes
Place chicken in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for 4 to 8 hours or up to 12 hours.
Thread chicken tightly onto skewers, so the chicken is all touching.
Clean and oil the grilling grate. Set grill to medium-high heat. Let heat until the grill reads 350-400°F.
Grill skewers until well browned on all sides and center of chicken registers between 160-165°F on an instant read thermometer, 3-4 minutes per side.
Transfer skewers to platter and let rest for 5 minutes. Serve immediately.
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