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Jason Fullilove


Yogurt-Marinated Chicken Thigh & Beef Tenderloin Kabobs

Prep Time

10 Minutes

Cook Time

20 Minutes

Effort

Pellets

Hickory

These chicken and beef kabobs are packed with citrus and herb flavor. Chef Jason Fullilove's recipe uses a yogurt-based marinade to ensure tender, moist results.

Ingredients

How many people are you serving?

4

Units of Measurement:

Marinade

  • 2 Cup full-fat plain Greek yogurt

  • 1 Cup chopped cilantro

  • 2 Whole lime, juiced

  • 3 Clove garlic, minced

  • 1 Teaspoon turmeric

  • 1 Teaspoon curry powder

  • 1 Teaspoon ground cumin

  • salt and pepper

main

  • 1 Pound beef tenderloin, diced large

  • 1 Pound skin-on chicken thighs, cut into large strips

Steps

  • 1

    Mix all ingredients together for the marinade. Divide marinade in half. In separate bowls, coat the chicken and the beef tenderloin in marinade. Cover each bowl and transfer to the refrigerator to marinate overnight.

    Ingredients

    • 2 Cup full-fat plain Greek yogurt

    • 1 Cup chopped cilantro

    • 2 Whole lime, juiced

    • 3 Clove garlic, minced

    • 1 Teaspoon turmeric

    • 1 Teaspoon curry powder

    • 1 Teaspoon ground cumin

    • To Taste salt and pepper

  • 2

    When ready to cook, set Traeger to 350°F and preheat, lid closed for 15 minutes.

    Grill350 ˚F

  • 3

    While the grill is heating, skewer the beef and chicken separately.

    Ingredients

    • 1 Pound beef tenderloin, diced large

    • 1 Pound skin-on chicken thighs, cut into large strips

  • 4

    Once the grill is hot, place the skewers directly on the grill grate and cook, turning every 3 to 5 minutes. Cook chicken for 15 to 20 minutes and beef for 10 to 15 minutes, or until they reach desired doneness.

    Grill350 ˚F

  • 5

    Remove from grill and let rest 5 minutes before serving. Enjoy!