Hi there, One Potato Family! We’re on a skewer kick, and think this Yogurt-Marinated Chicken is the perfect quick and easy end-of-summer grilling meal. We always keep One Potato Lemon Vinaigrette on hand to elevate quinoa or rice side dishes, and of course toss on salads. This recipe is for Paid Subscribers. If you’re a Free Subscriber, you can check out full recipes for the Cubano Sandwich and Salmon or Tofu Teriyaki Dinner, as sample recipes for all subscribers. Learn more here, or Upgrade to Paid.
Summer may be winding down, kids may be back in school, but Labor Day is a perfect time for a BBQ. Our quick, easy and cool Yogurt-Marinated Persian Chicken Kabobs are a sumptuous celebratory dish and one we bet you’ll be cooking throughout the fall. For vegetarians, we recommend marinating tofu in the yogurt sauce for that same burst of flavor. We complement our kabobs with quinoa and a bright three ingredient salad. The One Potato sauces make everything zestier.
Here’s to kicking off the first half of the school year!
Meal Prep Tips:
Prepare Marinade Early: Mix the yogurt marinade ingredients in advance and store it in the fridge. This way, you can quickly marinate the chicken or tofu when needed.
Marinate Chicken/Tofu Ahead: Marinate the chicken or tofu the night before to save time and enhance flavor.
Vegetable Prep: Dice and chop all the vegetables (red onion, red bell pepper, Persian cucumbers) in advance. Store them in airtight containers in the fridge.
Cook Quinoa in Bulk: Cook a large batch of quinoa ahead of time. Store it in the fridge and simply reheat and season when ready to serve.
Time-Saving Tips:
Use Pre-made Vinaigrette: Save time by using a pre-made vinaigrette like One Potato Lemon Vinaigrette, or your favorite store-bought, for seasoning the quinoa and salad.
Multi-tasking: While the chicken/tofu is marinating, start cooking the quinoa and prepping the salad ingredients.
Skewer Prep: Invest in reusable metal skewers to avoid soaking time needed for wooden skewers.
Labor Day Leftovers:
The marinated and grilled (or broiled) chicken is a great leftover ingredient. Cut chicken into chicken-salad size chunks. Add to a bowl of basmati rice (hot or cold) and sprinkle fresh chopped mint, pistachios and pomegranate seeds on top. This will make a colorful Persian take on a rice bowl and can be eaten hot or cold. (You can also substitute tofu for the chicken, of course.) If there is extra quinoa, you can use that as a base instead of rice.
Smooth and sumptuous gazpacho - If you have extra cucumbers, peppers and onion, you can throw them in the blender, add some fresh or canned tomatoes, a clove of garlic and puree. Add extra virgin olive oil for a smoother consistency and richer flavor.
If you’re cooking up burgers and hot dogs, don’t forget to revisit our 4th of July Leftovers post as a reminder of how to use those leftovers, too.
One Potato recommends reading through the full recipe before starting to cook - that way all the steps will go more smoothly. Also, wash and dry any produce before beginning to cook.
Yogurt-Marinated Persian Chicken Kabobs
with quinoa and tomato-cucumber salad
For 4 Servings
PREP TIME 15 mins | COOK TIME 30 mins | MARINATING TIME ~20 min to 1 hr | TOTAL TIME ~1 hr 20 to 1 hr 45 mins
One Potato Kitchen Tools: large mixing bowl, skewers, medium pot or large saucepan, baking sheet, cutting board, chef’s knife, whisk, plastic wrap, aluminum foil
From Your Pantry: salt (kosher or sea), pepper, olive oil
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