Jump to Recipe·Print Recipe

Yogurt-Marinated Persian Chicken Kabobs

with quinoa and tomato-cucumber salad

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
6 skewers of chicken kabobs on a marble table top next to a bowl of quinoa and a bowl of sliced cucumber and tomato salad

Yogurt Marinated Persian Chicken Kabobs

Print Recipe

Ingredients

Scale
  • 1 ½ lb boneless skinless chicken breasts (cut into 1 inch pieces)
  • 1 large red onion (cut into 1 inch pieces)
  • 1 tofu block (For vegetarians, well-drained)
  • 2-3 large tomatoes (sliced)
  • 3-4 Persian cucumbers (sliced)
  • 1 avocado
  • 1 c. quinoa (uncooked)
  • ¼ c. cilantro (optional – or substitute parsley)
  • ¾ c. plain Greek yogurt
  • juice of 1 lemon
  • 1 tsp saffron
  • 1 tsp sugar
  • 1 tsp salt

Instructions

Thank you for subscribing to One Potato! The full recipe can be found at the One Potato Yogurt Marinated Persian Chicken Kabobs Recipe Page. This ingredients list is provided so that you can access easy one-click grocery shopping on Instacart.

One Potato is a completely subscriber-supported community + newsletter – Free Subscribers receive 1 full recipe/month + 1 Special (an Order Up! Interview, Community Voices essay, or educational activity cooking tips). Paid Subscribers access the complete recipe archive, interviews, & essays for $45 / year. Subscribe & Learn More Here.