Grilled Schug Marinated Chicken Shish Kabob w/ Yogurt Sauce

CEF ep 223 - PLATED 4-3.jpg

Recipe By Brian Carson
Recipe Edits, Food Styling and Photography by Matthew Wong

Prep Time: 45 Minutes
Cook Time: 30 Minutes
Serving Size: 2-3 people


Chicken Shish Kabob

  • 1 pound chicken breast, 1” cubed

  • 1 pound feta cheese, 1” cubed

  • 1 cup garlic, chopped

  • 1 each canned canola oil

  • 8  each 8-12” bamboo skewers

Schug (Yemeni Inspired Hot Sauce)

  • ½ cup cilantro, chopped

  • ½ cup garlic, chopped

  • ½ cup parsley, chopped

  • 1 teaspoon cumin

  • 1 teaspoon caraway

  • 4 each jalapeños

  • ¼ cup lemon juice

Yogurt Sauce

  • 1 cup greek yogurt

  • ¼ cup sliced red onions

  • 1 teaspoon garlic, chopped

  • 1 Tablespoon lime juice


  • 2 each flatbread, toasted (optional)

  • ¼ cup parsley, chopped (optional)

  • ¼ cup cilantro, chopped (optional)


For the Schug (Yemeni Hot Sauce):

  1. In a blender, add all ingredients of Schug (Yemeni Inspired Hot Sauce) and blend until contents are well integrated or smooth.

  2. Set aside Schug (Yemeni Inspired Hot Sauce) temporarily

For the Chicken Shish Kabob:

Note: If cooking on flame-grill with bamboo skewers: submerge overnight in water or for a few hours to prevent the bamboo skewers from burning

  1. Over a clean cutting board, place chicken and feta cheese on skewers by piercing through the center and alternating between the two ingredients. Make sure they’re securely fastened onto the skewer

  2. Place assembled skewers into a large casserole dish. Add Schug (Yemeni Inspired Hot Sauce) into dish and spread it evenly onto skewers by rotating. Add plastic wrap over the casserole dish and place in refrigerator. Allow this to marinate in the refrigerator for 30 minutes before grilling

  3. Place cast iron grill on stove top over medium-high heat. Preheat until wisps of smoke start coming off grill. Spray even coating of canola oil onto grill pan.

  4. Carefully place Schug (Yemeni Inspired Hot Sauce) marinated Chicken Shish Kabob on grill and cook for 8 minutes, rotating each side every 2 minutes until the chicken is cooked to 165F

  5. Transfer skewers to a clean plate/platter and set aside until Plating

For the Yogurt Sauce:

  1. Add all yogurt ingredients into a mixing bowl.

  2. Mix until contents become integrated together.

  3. Pour contents of Yogurt Sauce into a bowl or container and set aside for Plating


  1. In a large plate using clean tongs, place a few of the Chicken Shish Kabob onto the center of the plate

  2. Use a spoon to place a desired amount of Yogurt Sauce on top of Chicken Shish Kabob

  3. Add optional toasted flatbread

  4. Serve and enjoy!

Matt Wong