Grilled Chicken Kabob Ingredients Yogurt, plain Minor’s Roasted Garlic Flavor Concentrate Minor’s Ancho Flavor Concentrate Chicken breast or tenderloins, ½” pieces Cherry tomatoes Onions Pita Lime Build It In a small bowl, mix yogurt, garlic and ancho together until combined – reserving some of the mix for dipping. Add chicken to the bowl of sauce and toss well. Cover and refrigerate, allowing chicken to marinate for a couple of hours. In a sauté pan over high heat, add oil. When the oil shimmers add the tomatoes and onions until the tomatoes are blistered and the onions are just wilted. Remove pan from heat and set aside. Skewer the chicken pieces and grill until chicken is cooked to an internal temperature of 165ºF. Add chicken skewers, tomato and onion mixture, and pita to a plate. Garnish with lime wedges and yogurt-garlic-ancho sauce. Print Share this recipe: More Like This Industry Trends Cuisine Without Borders Ingredients Hand Pies In Any Language Global Flavors Travel the World with Sandwiches Meatless Go Global. And Meatless.