Coriander Chicken Kebabs

I don't know the last time I cooked with coriander. I wasn't even sure I had any in my spice cabinet. Turns out I didn't. And then I couldn't find any that wasn't the froo-froo, crazy-expensive, organic kind at the store. Thank goodness for WinCo's bulk spice section.

Anyway, at the end of it all, this turned out to be a really good recipe. I'm not a fan of Greek yogurt, but even I liked the sauce on the chicken.

• 1/4 cup olive oil
• 1 Tbsp lemon juice
• 1/2 tsp lemon zest
• 2 cloves garlic, finely minced
• 2 tsp ground coriander
• 2 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/8 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 1/2 lbs boneless skinless chicken breast, cut into 1 inch pieces

Cilantro Yogurt Sauce

• 1/2 cup fat-free plain Greek yogurt
• 2 Tbsp cream (optional)
• 2 tsp lemon juice
• 1/4 tsp lemon zest
• 1 Tbsp chopped fresh cilantro
• 1/2 garlic clove, finely minced
• 1 pinch dried ginger
• salt and freshly ground pepper, to taste

In a mixing bowl, whisk together olive oil, lemon juice and zest, garlic, coriander, cumin, paprika, cayenne pepper, cinnamon, salt and pepper. Place chicken pieces in a large resealable bag and pour marinade over chicken. Seal bag and press chicken into marinade. Allow to rest at room temperature for 30 minutes. 

Thread chicken onto skewers (if using wooden skewers, make sure they are soaked in water for 5 minutes). Preheat grill to medium-high heat. Brush grill lightly with oil and grill chicken, rotating once halfway through grilling, until cooked through, about 9 minutes. Serve warm with yogurt sauce. 

For yogurt sauce: combine all ingredients in small mixing bowl. Store in airtight container in refrigerator. 

Serves 4

Prep Time: 35 minutes

Total Time: 45 minutes

Recipe from Cooking Classy