Tender and juicy, these oven-baked Coriander Chicken Kebabs are perfect on a bed of rice (or greens for a low-carb option) and finished with a bright Cilantro Kefir Sauce for probiotics and flavor.
This post is in partnership with Nancy’s Yogurt. Opinions, recipe, and photography are my own — I only recommend products I truly love and support. See my full DISCLOSURE for details.
If you’re torn between low-fat and full-fat, pour a cup of tea and let’s chat. Long before I embraced traditional foods, I was always wary of extreme low-fat trends. Even during my raw-food phase I sensed that the issue wasn’t how much fat I ate but what type of fat. Quality matters: fats from pastured, grass-fed animals supply essential nutrients for the nervous and immune systems, and more than half of the human brain is composed of fat, much of it saturated. It’s especially important that children receive adequate healthy fats.
I love supporting companies that prioritize product quality over quantity. I’ve been a fan of Nancy’s Yogurt for years — they work with small family farms to produce organic dairy from pasture-raised cows. Their Whole Milk Kefir is packed with live probiotics, contains no added pectins or thickeners, and is a delicious way to support digestion and immune health. Besides being nutritious, kefir also makes an excellent marinade and tenderizer for chicken breast.
Full-fat and fermented? Yes, please. Milk kefir often works well for people who are sensitive to lactose because fermentation converts much of the lactose into lactic acid, making cultured dairy easier to digest for many. As always, listen to your body and choose what works best for you.
Coriander Chicken Kebabs
Marinating chicken in fermented dairy transforms the texture. Kefir breaks down muscle fibers and proteins, leaving the meat tender and juicy. This recipe uses freshly ground coriander for a fragrant, slightly citrusy flavor that complements the tang of kefir. While I generally prefer not to heat fermented foods, using kefir as a marinade and a cool sauce is both tasty and appropriate.
Coriander + Kefir + Chicken = A Party for Your Taste Buds
The Cilantro Kefir Sauce is bright and garlicky. Milk kefir carries billions of live cultures and gives the sauce a tangy base that pairs perfectly with minced cilantro and garlic. Dip the kebabs or spoon the sauce over them—either way works. Serve with rice, grains, or a green salad to make it a complete meal.
Simple Tips for Easy Chicken Kebabs
- Marinate the chicken for at least two hours; overnight yields the best tenderness. Chicken breast benefits from extra time in the kefir bath to become juicy and soft.
- Use a medium glass bowl for marinating rather than plastic bags; acidic marinades can leach chemicals from some plastics.
- Grind whole coriander seeds just before using. Freshly cracked coriander is far more aromatic and flavorful than pre-ground spices.
- Soak wooden skewers in water for 30 minutes to prevent burning during cooking and make them easier to handle.
- Remove marinated chicken from the refrigerator about 30 minutes before cooking to let it come close to room temperature for even baking.
- Place kebabs on a cooling rack set over a foil-lined baking sheet to allow air circulation and even cooking.
Printable Recipe
Coriander Chicken Kebabs with Cilantro Kefir Sauce
Anya @ Prepare & Nourish
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Ingredients
Chicken Kebabs
- 2 pounds organic chicken breast (about 3 fillets)
- 1 cup organic whole milk kefir
- 2 ½ tablespoon freshly ground coriander
- 2 teaspoons unrefined salt
- ½ teaspoon white pepper
- 1 fresh lemon slices, optional
- 10 wooden skewers
Kefir Sauce
- 1 ½ cup organic whole milk kefir
- ½ cup finely minced fresh cilantro
- 4 garlic cloves, minced
- 1 ½ teaspoon unrefined salt
Instructions
Chicken Kebabs
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Cut chicken breasts into 1–1½” pieces and place them in a medium glass bowl. Add kefir, ground coriander, salt, and white pepper, and mix to coat. Refrigerate for at least 2 hours or overnight for best results.
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About 30 minutes before cooking, remove the chicken from the refrigerator to come closer to room temperature. Preheat the oven to 400°F (200°C). Soak wooden skewers in water for 30 minutes.
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Thread chicken onto skewers, adding a lemon slice between pieces if using. Place the skewers on a prepared baking sheet or a cooling rack over a foil-lined sheet. Bake 20–25 minutes, turning once, until cooked through. Broil for the last minute or two to brown slightly.
Kefir Sauce
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Whisk together kefir, finely chopped cilantro, minced garlic, and salt in a small bowl. Adjust seasoning to taste and chill until ready to serve.
To Serve
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Serve the kebabs over rice, buckwheat, quinoa, or a bed of greens for a low-carb option. Drizzle or dip with the Cilantro Kefir Sauce.
Notes
Estimated nutrition information is provided for convenience and should not replace professional advice.
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