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.
Provided by Gina
Categories Dinner
Time 3h
Number Of Ingredients 15
Steps:
- 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 Facts : ServingSize 1 kabob, 1/3 cup sauce, Calories 266 kcal, Carbohydrate 4.5 g, Protein 41 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 595 mg, Fiber 0.5 g, Sugar 3.5 g
GRILLED CHICKEN WITH CUCUMBER YOGURT SAUCE
From Diabetic Living. Only 159 calories and 5 grams carbs. Exchanges: .5 Vegetable, 4 very lean meat. Carb choices: 0 Cook time is estimate!
Provided by Krystalin
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine yogurt, green onion, mint, cumin, salt, and 1/8 teaspoon of the pepper. Transfer half to a bowl; set aside. For sauce, stir cucumber into remaining yogurt mixture; set aside.
- Sprinkle the chicken with 1/8 teaspoon pepper. Place chicken on rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling and brushing with reserved yogurt mixture the last half of grilling. Discard remaining mixture.
- Serve chicken with yogurt sauce and, if desired, cucumber slices.
Nutrition Facts : Calories 164.1, Fat 2.2, SaturatedFat 0.8, Cholesterol 71, Sodium 254, Carbohydrate 4.7, Fiber 0.4, Sugar 3.6, Protein 29.9
GRILLED CHICKEN WITH YOGURT MARINADE
Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They're thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to overcook. In this recipe inspired by Turkish chicken kebabs, a yogurt and herb marinade makes them supremely tender and helps them brown beautifully on the grill. While some citrus-heavy marinades begin to break down chicken after just a few hours, this marinade uses only the zest, saving the juice for a quick squeeze before serving. The result is incredibly tender chicken you can prep up to a day in advance. Oregano and thyme work well together here, but feel free to play around with herbs and use what you have on hand, or substitute dried herbs in a pinch.
Provided by Lidey Heuck
Categories poultry, main course
Time 3h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
- Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
- If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
- Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.
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