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Monday, June 12, 2017

Middle Eastern Chicken Kabobs and THE BEST CORN EVER!

The chicken is marinated in greek yogurt and warm Middle Eastern spices...SO tender!

You can use whatever veggies you want...zucchini, peppers, red onions. I choose to go simple with just some cherry tomatoes.

The corn? OMG. The CORN! See below... 


  • 4 large chicken breasts, cut into chunks
  • 1 container cherry tomatoes
  • 1 container of greek yogurt
  • 1 tbsp. balsamic vinegar
  • 6 cloves of garlic, minced
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tbsp. olive oil
  • 1 tbsp. tomato paste (I buy the paste in a tube, you can find in the pasta section)
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • juice from 1 lemon


  1. In a large Ziploc bag, combine all the ingredients except for the chicken and tomatoes. I use this to help me out Click here to see bag holder.
  2. Place the chicken in the bag and mix well.
  3. Marinate in the fridge for at least 5 hours.
  4. Preheat grill or stove top grill click here to see stove top grill and grill for about 10 minutes or until chicken is cooked through.
  5. Cover the chicken kabobs and let rest for about 10 minutes.

CORN. Let's talk CORN!!!!

Boil 'em...Grill 'em. Whatever you've done before, forget it, you have to try this!!!!

  1. Fill a large pot about halfway with water and bring to a boil.
  2. Add in a cup of milk and a stick of butter.
  3. Add the corn (I cut mine in half) and reduce heat.
  4. Simmer for 8 minutes.
  5. Remove from cooking liquid and serve.

I want corn every night now. A-MA-ZING!!!!


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