Yogurt-Spiced Chicken With Grilled Tomato Kabobs Yogurt-Spiced Chicken With Grilled Tomato Kabobs

Yogurt-Spiced Chicken With Grilled Tomato Kabobs | Food styling by Nicole Young | Prop styling by Catherine Doherty Image by: Jeff Coulson

Charring the cherry tomatoes adds flavour, and they still hold their shape. If you want to make this recipe ahead of time, you can marinate the chicken overnight. Serve sprinkled with cilantro if desired, along with grilled naan or Greek-style pita bread.
Cost: $3.33/serving

  • Portion size 4 servings
  • Credits : Canadian Living Magazine



In shallow dish, combine yogurt, 1 tbsp of the lemon juice, ginger, tomato paste, garlic, 1-1/2 tsp of the garam masala and 1/4 tsp of the salt. Add chicken and toss to coat; let stand for 15 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Meanwhile, combine oil and remaining lemon juice, garam masala and salt; set aside.

Alternately thread tomatoes and onion onto metal skewers.

Place chicken on greased grill over medium-high heat; close lid and grill, turning halfway through, until juices run clear when chicken is pierced, about 4 minutes.

Meanwhile, add skewers; grill, turning 4 times and brushing with oil mixture, until onion is slightly softened and tomatoes are slightly charred, about 4 minutes. Serve with chicken.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 383 mg
  • Sugars 5 g
  • Protein 23 g
  • Calories 222.0
  • Total fat 10 g
  • Potassium 546 mg
  • Cholesterol 81 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g


  • Iron 14.0
  • Folate 10.0
  • Calcium 6.0
  • Vitamin A 9.0
  • Vitamin C 23.0
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Yogurt-Spiced Chicken With Grilled Tomato Kabobs