Coconut Yogurt Kabobs



These Coconut Yogurt Kabobs are a delightful blend of tropical flavors and make for a perfect summer meal. The coconut milk yogurt marinade adds creaminess and a hint of tanginess, while the unsweetened coconut flakes bring a satisfying crunch. Whether you choose chicken or tofu, these kabobs are sure to be a hit at your next barbecue.

Ingredients:
  • 1 lb boneless chicken or tofu, cubed
  • 1 cup coconut milk yogurt
  • 2 tablespoons unsweetened coconut flakes
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • Salt and pepper to taste
  • Wooden skewers, soaked in water

Instructions:

In a bowl, mix coconut milk yogurt, minced garlic, minced ginger, turmeric powder, cumin powder, coriander powder, salt, and pepper

This will be your marinade

Place chicken or tofu cubes in the marinade, ensuring they are well coated

Cover and refrigerate for at least 1 hour, or overnight for best results

Preheat your grill or broiler to medium-high heat

Thread marinated chicken or tofu onto the soaked wooden skewers, alternating with unsweetened coconut flakes

Brush the skewers with olive oil to prevent sticking

Grill or broil the kabobs for about 15-20 minutes, turning occasionally, until the chicken is cooked through or tofu is nicely browned

Serve hot with your favorite dipping sauce or over rice

Enjoy!


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