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Chicken Kabobs with Greek Yogurt & Tahini Marinade

Servings: 4


  • 1-1/2 lb. boneless chicken breast, cut into 1-inch cubes
  • 5 Tbs. Columela Extra Virgin Olive Oil
  • 1-1/2 cups Greek yogurt
  • 2 Tbs. Peloponnese Tahini
  • 3 Tbs. fresh lemon juice
  • 2 cloves garlic, smashed
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. La Baleine Fine Sea Salt
  • 1/4 tsp. freshly cracked black pepper
  • 1/4 tsp. cumin
  • 1/2 tsp. dried oregano
  • 1/2 tsp. paprika
  • 3 tsp. fresh mint, minced
  • 1 zucchini, cut into 1-inch pieces
  • 1 yellow pepper, cut into 1-inch pieces
  • 1 red pepper, cut into 1-inch pieces
  • 1/2 red onion, cut into 1-inch pieces


  • In a large bowl, add 3 Tbs. of the olive oil, the Greek yogurt, Peloponnese tahini, lemon juice, garlic, red pepper flakes, sea salt, pepper, cumin, dried oregano, paprika, and mint. Stir until thoroughly combined, then set marinade aside.
  • Put the chicken in a bowl or dish with a cover, then add half of the marinade and reserve the other half in the refrigerator. Cover the chicken and marinate in the refrigerator for at least 4 hours or overnight.
  • Light a gas or charcoal grill or preheat the oven to 475°F. Remove chicken from the refrigerator and assemble kabobs by alternating chicken and vegetables on skewers.
  • Grill or broil chicken for 10 minutes, then flip and cook for another 15 minutes. Serve with reserved marinade for dipping.


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