266 Cals 41 Protein 4.5 Carbs 8 Fats
PREP TIME:
2 hrs 30 mins
COOK TIME:
30 mins
TOTAL TIME:
3 hrs
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:Lebanese
These Lebanese-inspired Chicken Kabobs are seasoned with za’atar and served with a cool Laban 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:
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:
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.
Serving: 1kabob, 1/3 cup sauce, Calories: 266kcal, Carbohydrates: 4.5g, Protein: 41g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 595mg, Fiber: 0.5g, Sugar: 3.5gBlue Smart Points:2Green Smart Points:5Purple Smart Points:2
Health & Nutrition
