Grilled Chicken Kabobs with Cucumber Yogurt Sauce
Ingredients
The Kabobs
-
1½
pounds
skinless boneless chicken breast or thighs, cut into 1 inch cubes
-
2
tablespoons
fresh squeezed lemon juice
-
1
tablespoon
extra virgin olive oil
-
2
teaspoons
dried za’atar or oregano
-
1
clove
crushed garlic
-
1¼
teaspoon
kosher salt
-
to taste
fresh ground black pepper
-
lemon wedges
for serving
Cucumber Yogurt Sauce
-
¾
cup
plain low fat Stonyfield yogurt
-
¾
cup
finely chopped cucumber, peeled and seeded
-
1
tablespoon
fresh lemon juice
-
½
tablespoon
fresh dill, chopped
-
½
tablespoon
fresh mint, chopped
-
½
teaspoon
kosher salt
-
to taste
fresh black pepper
Instructions
- Prepare the marinade by mixing lemon juice, olive oil, za’atar, garlic, salt, and pepper.
- Place chicken in a zip-locked bag and pour the marinade over it, then marinate for at least 2-3 hours or overnight.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling.
- Combine the ingredients for the yogurt sauce in a medium bowl and refrigerate until ready to serve.
- Thread the marinated chicken onto the skewers to make 4 kabobs.
- Preheat the grill over medium heat, oil the grates, and grill the kabobs for about 12-15 minutes, turning often until cooked through.
- Serve the kabobs with lemon wedges and the yogurt sauce.
Nutrition Facts (estimated)
Servings
4
Calories
266
Total fat
8g
Total carbohydrates
4.5g
Total protein
41g
Sodium
595mg
Cholesterol
5mg
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