Grilled Chicken Kabobs with Cucumber Yogurt Sauce
User Reviews
5
Grilled Chicken Kabobs with Cucumber Yogurt Sauce
Description
Grilled Chicken Kabobs with Cucumber Yogurt Sauce brings together tender chicken pieces marinated in a combination of lemon juice, olive oil, za’atar, garlic, and seasoning. The marinade infuses the meat with herbaceous and citrus notes, which develop further when grilled over medium heat. The chicken is threaded onto skewers and cooked until juicy and fully done, with a slight char that enhances the natural flavors.
The accompanying cucumber yogurt sauce is made by mixing plain low-fat yogurt with finely chopped, peeled, and seeded cucumber, fresh herbs like dill and mint, garlic, lemon juice, and seasoning. This sauce offers a cooling, creamy counterpoint that complements the warmth and spiced profile of the chicken kabobs.
Serve the kabobs hot off the grill alongside lemon wedges and the cucumber yogurt sauce for dipping or drizzling. This pairing works well for a light summer meal or a flavorful addition to a mixed grill platter. The sauce can be prepared ahead and refrigerated until serving, simplifying mealtime preparation.
Ingredients
- 1 1/2 pounds chicken breast cut into 1 inch cubes, or thighs, skinless boneless
- 3/4 cup plain low fat yogurt Stonyfield brand
- 2 tablespoons lemon juice fresh squeezed
- 3/4 cup cucumber peeled and seeded, finely chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice fresh
- 2 teaspoons Za’atar or oregano, dried
- 1/2 tablespoon dill chopped, fresh
- 1 clove garlic crushed
- 1/2 tablespoon mint chopped, fresh
- 1 1/4 teaspoon kosher salt
- 1/2 teaspoon kosher salt
- black pepper to taste, fresh ground
- black pepper to taste, fresh
- lemon wedges for serving
Instructions
- Mix lemon juice, olive oil, za’atar, garlic, salt, and pepper together. Put chicken in a zip-locked bag and pour marinade over it. Marinate the chicken at least 2-3 hours or as long as overnight.
- If using wooden skewers, soak in water at least 30 minutes if grilling outdoors (I usually double them up so they are easier to turn).
- Prepare the yogurt sauce by combining the ingredients in a medium bowl. Refrigerate until ready to eat.
- Thread chicken onto the skewers. You should have 4 kabobs total.
- Preheat the grill over medium heat, oil the grates and cook (indoor or outdoor grill works fine) until the chicken is cooked though, turning often about 12 to 15 minutes.
- Serve with lemon wedges and yogurt sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 1kabob, 1/3 cup sauce | |
| Calories | 266kcal | 13% |
| Carbohydrates | 4.5g | 2% |
| Protein | 41g | 82% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 595mg | 25% |
| Fiber | 0.5g | 2% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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