• Liz Talley - Urban Graze

Grilled Chicken and Zucchini Kabobs

Chicken and zucchini pair really well together on the grill. Of course, you can add onions, peppers, and any other vegetables that sound good to you onto the kabobs; and easily substitute with a different marinade of your choice.

Whisk together marinade:

¼ c. plain yogurt

2 tsp. lemon juice

2 tsp. olive oil

¼ tsp. cumin

Pinch of coriander

1 clove garlic, pressed or minced

1 Tbsp. snipped fresh dill + some for garnish

Pour marinade into a plastic bag. Add ½-1 lb. chicken breast cut into bite-sized kabob cubes, and 1-2 small zucchini, cut into ½” slices to the bag and allow to marinate for an hour or so.

Thread the chicken and zucchini alternately onto soaked skewers. Sprinkle with a dash of salt and pepper. Grill for 6-10 minutes over medium-high heat until chicken is cooked through. Garnish with dill.

Recipe created or adapted by Liz Talley, Urban Graze

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