Ready in 45 minutes
Yogurt & herb marinade is the secret to these savory kebabs. The chicken is typically cut into short strips, not cubes, and wrapped over itself to promote tenderness.
"Was awesome. I used bonesless skinless chicken thighs because chicken breast tends to dry out when making kaboobs. It was delicious even my 17 month old baby loved it!!!"- agneslewicki
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Mix yogurt, salt, pepper and garlic in bowl.
Mix meat with yogurt and marinate 1 to 2 hours at room temperature, up to 2 days refrigerated.
Thread meat on skewers and grill over barbecue.
Place bread on plates (if using tortillas, toast briefly over flame), divide meat among them, top with tomato, onion slices and cilantro and fold bread over.
Serve with lemon or lime quarters for squeezing.
BigOven Tip: Easily make this ahead of time! Marinade chicken up to 48 hours in advance.
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agneslewicki 2 months agoWas awesome. I used bonesless skinless chicken thighs because chicken breast tends to dry out when making kaboobs. It was delicious even my 17 month old baby loved it!!!
donrichardson 11 month agoI had to cook on the rotisserie because my grill has very little flame coming out. Turned out real good, a little dry and I think that may have been the cooking method? I am going to have them again because it is an easy meal to make that taste good and I like that.