Grilled Chicken Kabobs with Cucumber Yogurt Sauce
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.
Video
Nutrition
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: 3.5g
- WW Points: 2