Yogurt Marinated Fajita Lime Chicken Kebabs - an easy, skinny and flavorful version of kebabs. Crisp on the outside, tender and juice on the inside. #chickenkebabs #grilled #grill | https://withpeanutbutterontop.com
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Yogurt Marinated Fajita Lime Chicken Kebobs

Chicken kebabs marinated in a yogurt lime sauce that help to not only make them tender and juicy, but also extremely flavorful. Easy to make and can be ready in 20 minutes!
Course Appetizer, Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 12 minutes
Marinating Time 2 hours
Total Time 22 minutes
Servings 6 kebabs
Calories 194kcal
Author Samantha Buckner

Ingredients

  • 1.5 lbs boneless skinless chicken thighs
  • 2 bell peppers cut into 1" chunks
  • 1 large red onion cut into 1" chunks
  • 1 large zucchini cut into thin slices (not too thin)

Marinade:

  • 7 oz container of 2% plain greek yogurt (I used Fage brand)
  • 1.5 tbsp olive oil
  • 1 medium lime juiced, approx. 3-4 tbsp
  • 1/2 tbsp chili powder
  • 1/4 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/8 tsp black pepper or to taste
  • 1/4 tsp salt or to taste
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper (optional)

Creamy Cilantro Lime Sauce:

  • 1/4 cup regular cream cheese
  • 2 scallions chopped, root end removed
  • 1/4 tsp salt or to taste
  • 1/8 tsp black pepper or to taste
  • 1 medium lime juiced (approximately 3-4 tbsp)
  • 1/4 cup cashew milk or milk or choice
  • 2 cloves garlic minced
  • 1 cup fresh cilantro leaves

Garnishment:

  • freshly chopped cilantro
  • crushed red pepper flakes optional
  • lime juice freshly squeezed

Instructions

  • Cut the chicken into bite-sized pieces and place into a large ziplock bag or storing container.
  • In a small mixing bowl, combine the ingredients for the marinade listed above. Stir well to thoroughly combine. Add to the bag with the chicken. You can either use a spoon to toss the chicken to coat or seal the bag and give it a good shake.
  • Place the chicken into the refrigerator to marinade a minimum of 2 hours to overnight.
  • While the chicken is marinading, prepare the Creamy Cilantro Lime Sauce by combining all ingredients (minus the scallions and cilantro) into a food processor or blender. Puree until creamy. Add in the chopped scallions and cilantro. Process until  it reaches a creamy consistency. Place into a sealed container into the refrigerator until ready to use.

When Ready:

  • If using wooden skewers, remember to soak them for approximately 30 minutes prior to using to prevent them from catching fire on the grill.
  • Add the chicken to the skewers, alternating between it and the vegetables, to fill 6 skewers.

To Grill:

  • Preheat the grill to medium-heat. Brush a light coating of oil over the grates. This will help prevent sticking.
  • Place each kebab on the grill, cover with lid, and allow to cook approximately 3-4 minutes per side. Cook approximately 10-12 minutes or until the chicken is cooked through (no longer pink on the inside).
  • Remove the kebabs to a serving platter. Garnish with fresh cilantro, crushed red pepper flakes (optional), and freshly squeezed lime juice. Serve right away, garnished with the Creamy Cilantro Lime Sauce.

To Bake:

  • Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil. Add a baking rack to the top of the aluminum foil and spray generously with nonstick spray.
  • Lay each kebab on the baking rack, leaving a little space in between each one to ensure they cook thoroughly. 
  • Spray the tops of each kebab with cooking spray. This will help keep them moist, yet also help to give a crispy exterior.
  • Bake for 15-20 minutes, turning halfway through. After they have cooked through, turn the broil on to help brown the outside (optional). Be careful to watch to avoid burning!
  • Serve garnished with fresh cilantro, crushed red pepper flakes (optional), and freshly squeezed lime juice. Don't forget the Creamy Cilantro Lime Sauce!

Notes

  • Chicken thighs are a more tender, juicy cut of chicken. You can swap for chicken breast or do a half and half of chicken breast and chicken thighs. I used thighs and recommend trying this recipe with them.
  • Soak wooden skewers in water 20-30 minutes prior to adding the chicken and vegetables. This will help prevent them from burning or catching fire on the grill.
  • Pressed for time? Marinade the chicken the night before or a minimum of 2 hours. The longer the better.
  • If using zucchini squash, be sure to not slice too thin. They will burn and turn crispy on the grill rather quickly.
  • Be sure to use a high-heat oil, such as canola oil, ¬†when oiling the grill grates.

Nutrition

Serving: 1kebab | Calories: 194kcal | Carbohydrates: 7g | Protein: 18g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 323mg | Potassium: 494mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1985IU | Vitamin C: 62mg | Calcium: 75mg | Iron: 1.4mg