| OWL Venice

Yogurt Marinated Chicken Skewers

Total Time: 1 hour | Servings: 4 servings

served with sprouted quinoa and a radish & cucumber salad

 Ingredients for Yogurt Marinated Chicken Skewers



  • 4 chicken breasts (cut into cubes)
  • 2 cups coconut yogurt
  • 1 tsp paprika
  • 1 tsp ground coriander
  • ½ cup freshly chopped cilantro
  • ⅓ cup freshly chopped tarragon
  • ⅓ cup coconut yogurt
  • 1 tsp sea salt + pepper to taste
  • 1 cup quinoa
  • 1 ¾ cups turkey bone broth

Radish & Cucumber Salad:

  • 4 cups thickly sliced cucumbers
  • 2 cups thinly sliced watermelon radish
  • 1 cup micro arugula
  • 2 tbsp olive oil
  • 1 lemon *juiced*
  • 1 tbsp honey
  • 1 tbsp white wine vinegar
  • Sea salt + pepper

Process of making yogurt marinated chicken skewers


  1. Prepare the marinade by mixing together the yogurt, olive oil, paprika, coriander, cilantro, tarragon, salt and pepper in a bowl. Add in your chicken. Coat and cover with a wrap. Let marinate for 30 minutes.
  2. Cook the quinoa by adding the quinoa and bone broth to a small pot. Bring to a boil, then reduce to a simmer and cover. Let simmer for 15 minutes. Then remove from the heat and let sit for another ten minutes. Fluff with a fork.
  3. Add all salad ingredients to a large bowl. Toss together until well combined.
  4. Remove your chicken from the fridge. Take a skewer and add about 6-8 pieces of chicken to each. 
  5. Heat up your grill pan and drizzle with olive oil. Add 3-4 chicken skewers at a time, cooking each side for 4-6 minutes. 
  6. Plate each dish with a scoop of quinoa, two chicken skewers, the salad and a side of yogurt for dipping!

Yogurt Marinated Chicken Skewers served with sprouted quinoa and a radish & cucumber salad

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.