Let’s Get Well Fed!
Fall may look great, but this looks greater 🤤 That’s right! We’re drooling over this power protein meal!
Grilled Chicken Kabobs with Cucumber Yogurt Sauce
Ingredients
- 1 1/2 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
- 1 1/4 teaspoon kosher salt
- fresh ground black pepper (to taste)
- lemon wedges for serving
Cucumber Yogurt Dip (makes 1 1/4 cups)
- 3/4 cup plain low fat plain Stonyfield yogurt
- 3/4 cup finely chopped cucumber (peeled and seeded)
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon fresh dill (chopped)
- 1/2 tablespoon fresh mint (chopped)
- 1/2 teaspoon kosher salt
- fresh black pepper (to taste)
Instructions
To make the marinade:
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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.
For the kabobs:
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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).
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Prepare the yogurt sauce by combining the ingredients in a medium bowl. Refrigerate until ready to eat.
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Thread chicken onto the skewers. You should have 4 kabobs total.
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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.
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Serve with lemon wedges and yogurt sauce.
Serving: 1 kabob, 1/3 cup sauce, Calories: 266 cal, Carbohydrates: 4.5g, Protein: 41g, Fat: 8g, Sodium: 595mg, Fiber: 0.5g, Sugar: 3.5g
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