Ingredients
For the skewers
| 1/2 cup | Greek yogurt | |
| Juice of a lemon | ||
| 2 cloves | garlic, minced | |
| 2 tbsp | olive oil | |
| 1 tsp | cumin | |
| 1 tsp | tumeric | |
| 1 tsp | salt | |
| 1/2 tsp | cinnamon | |
| 1/4 tsp | paprika | |
| 1/2 tsp | pepper | |
| 2 lbs | boneless skinless chicken thighs, cut into 1" pieces | |
| 4 slices | naan |
For the salad
| 1/4 cup | plain Greek yogurt | |
| juice of a lemon | ||
| 2 tbsp | olive oil | |
| 1 clove | garlic, minced | |
| salt and pepper, to taste | ||
| 2 small bunches | radishes, thinly sliced | |
| 3 | baby cucumbers | |
| 1/2 cup | snap peas | |
| 1/2 cup | crumbled feta | |
| 1/4 cup | chopped fresh dill |
Directions
- Combine yogurt, lemon juice, garlic, oil, and spices in a shallow bowl. Whisk to combine.
- Add the chicken to the bowl, cover, and marinade at room temperature for 30 minutes, or overnight in the refrigerator.
- Preheat the grill on medium-high. Remove the chicken from the bowl, shaking off excess marinade. Tightly thread the meat onto 6 metal skewers (or soaked wood skewers.)
- Grill skewers, turning every 2-3 minutes until lightly charred and the chicken is cooked through about 10 minutes total. Add the naan to the grill a few minutes before serving. Remove from the chicken and naan from heat.
- Meanwhile, whisk together yogurt, lemon juice, olive oil, garlic, salt, and pepper in a large salad bowl. Add radishes, cucumbers, peas, feta, and dill, then toss to coat.
- Serve kebabs with salad and grilled naan. Enjoy!