I made these the other week and loved them so much I had to share! Before I get into the recipe, I just wanted to ask how everyone is doing during these past couple months? For me, it’s been really hard. Which is why I’ve been absent on this platform a lot lately. I’m almost 7 months pregnant now and feeling all the feels. My 4 year old has been at home with me and we have maybe left the house 5 times since the beginning of March. Stir crazy is an understatement. I’d be lying if I said I’m happy and thriving. The truth is, I’m not. I’m sad, overwhelmed, anxious and emotional. If you’re feeling this way too, don’t worry you’re not alone. I’m not sure what the future looks like for our country during this pandemic, but I’m hopeful for happier and healthier days ahead.

If you didn’t know, yogurt is such a good thing to marinate chicken in. It tenderizes it the way any other liquid marinade would do, so your chicken is sure to stay juicy. I also just love the flavor it creates. I added a bunch of ethnic spices and let it sit for a couple hours before throwing them onto the grill. This is super easy and so simple. It’s definitely a must for summer grilling season. I love to serve it with saffron rice and a fresh salad of some sort. Or you could also just throw the chicken on top of a salad and call it a day. Super versatile.

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Prep time: 2.5 hours

Cook time: 8-10 minutes

Total time: 2 hours and 40 minutes

Serves: About 6 kabobs (4 pieces of chicken to each)


  • 3 boneless skinless chicken breasts, cubed
  • 2 tbsp fresh parsley, roughly chopped
  • 2 tbsp olive oil
  • 1/2 cup plain Greek yogurt
  • 1 tsp curry powder
  • 1/4 tsp cardamom
  • 1/2 tsp all spice
  • 1/2 tsp turmeric
  • 1/4 tsp garlic powder
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper


  1. Mix all the ingredients together in a large bowl. Cover with plastic wrap and place in the fridge for 2 hours.
  2. Tip: If you are using wooden skewers, soak in water for an hour and then pat dry. This is so that the skewers don’t burn while on the grill.
  3. Remove the chicken from the fridge and assemble the kabobs (like picture above). Allow the kabobs to sit at room temp for 30 minutes before placing on the grill.
  4. Preheat your grill to medium high heat (about 400-425 degrees F). Once heated, place the kabobs on the grill and cook for about 4 minutes a side, or until chicken is cooked through.
  5. Remove from the grill and allow to rest for 10 minutes before serving.

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