Smoky and Spicy Yogurt Marinaded Chicken Kebabs

As the weather starts to warm up, I'm always searching for new and interesting marinades for chicken since we love to grill. I came across this Smoky and Spicy Yogurt marinade recently and decided to give it a whirl since we had plain yogurt in the fridge. We let the chicken marinade for about 2 days and the end results were amazing! The chicken was super tender, flavorful, and spicy! Dr. Sweetpea ate the leftovers for two days in a row and never got tired of it either! We have another batch marinading in the fridge right now.

Smoky and Spicy Yogurt Marinated Chicken Kebabs

(Source: Serious Eats)

1 cup plain yogurt

1/4 cup lemon juice from 2 lemons

3 tablespoons extra-virgin olive oil

1 tablespoon finely grated peeled fresh ginger (I omitted)

1 tablespoon kosher salt

2 teaspoons smoked paprika

2 teaspoons hot paprika

2 teaspoons freshly minced garlic (about 2 medium cloves)

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch cubes

Whisk together yogurt, lemon juice, oil, ginger, salt, smoked paprika, hot paprika, garlic, black pepper, cumin, and cayenne pepper in a medium bowl. Place chicken in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for 4 to 8 hours. Thread chicken tightly onto skewers. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until well browned on all sides and center of chicken registers between 160-165°F on an instant read thermometer, 3-4 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.