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


  • Whisk together yogurt, lemon juice, olive oil, St. Lucifer Divine Virgin, dill, parsley, salt, garlic, black pepper, cumin, St. Lucifer Habanero Spice #11 in a medium bowl.

  • 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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