Condiment
Grilled Chicken Kabobs with Cucumber Yogurt Sauce
Juicy cubes of chicken soak up bright lemon and za’atar before hitting the grill, delivering smoky, herb-kissed flavor in every tender bite. A cool, creamy cucumber-dill yogurt sauce offers a refreshing contrast that keeps each mouthful light and satisfying.
- Total
- 30 min
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
Nutrition per Serving
- Calories
- 266
- Protein
- 41g
- Carbs
- 5g
- Fat
- 8g
- Fiber
- 1g
- Sugar
- 4g
- Sodium
- 595mg
Ingredients
- 1 1/2 lb skinless boneless chicken breast or thighs (cut into 1 inch cubes)
- 2 tbsp fresh squeezed lemon juice
- 1 tbsp extra virgin olive oil
- 2 tsp dried za’atar or oregano
- 1 clove crushed garlic
- 1 1/4 tsp kosher salt
- fresh ground black pepper (to taste)
- lemon wedges, for serving
- 3/4 cup plain low fat plain Stonyfield yogurt
- 3/4 cup finely chopped cucumber (peeled and seeded)
- 1 tbsp fresh lemon juice
- 1/2 tbsp fresh dill (chopped)
- 1/2 tbsp fresh mint (chopped)
- 1/2 tsp kosher salt
- fresh black pepper (to taste)
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.