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Grilled Chicken Skewers with Sour Cream Marinade

servings: 6
Grilled Chicken Skewers with Sour Cream Marinade

prep time


total time





Grilled Chicken Skewers with Sour Cream Marinade

servings: 6
Marinade and Dipping Sauce
  • 1 cup Hood Sour Cream
  • 2 tbsp olive oil
  • 2 tsp tomato paste
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 3 large cloves of garlic, crushed
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp red pepper flakes
  • 1/8 tsp cinnamon
  • 1 tsp salt, freshly ground
  • 1/2 tsp pepper, freshly ground
  • 2-3 tbsp of cilantro or parsley to add to dipping sauce and to garnish
Chicken Skewers
  • 3 lbs chicken breasts or thighs, cubed
  • 1 red onion, cut into chunks

First, combine the Hood Sour Cream, olive oil, tomato paste, lemon zest, lemon juice, garlic, paprika, cumin, red pepper flakes, cinnamon, salt, and pepper together and mix well. Save the cilantro for the dipping sauce and garnish.

Cut chicken and red onion into chunks. Thread skewers alternating chicken and red onion.

Place skewers on foil lined baking sheets for easy clean up.

Brush marinade on chicken and onion skewers, cover in plastic wrap and marinate for at least 2 hours, preferably 3 hours. Separate out some of the marinade to use as a dipping sauce. You do not want to use the mixture you brush on the raw chicken for dipping!

Preheat your grill to medium high heat. Make sure to turn during the cooking process, about 6-8 minutes a side. When your chicken is done, the internal temperature should be 165 degrees F and the juices should run clear rather than pink.

Mix some chopped cilantro into the dipping sauce, if you'd like, and spoon it over the top of the skewers or add to plants as desired. Sprinkle a little cilantro on top of the skewers.

Recipe created by Michelle Nahom @DishofDailyLife


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