How To Make Grilled Chicken Kabobs with Cucumber Dip Sauce
Our grilled chicken kabobs seasoned with za’atar and served with a cool and light cucumber yogurt dip is delicious and surely healthy.
Mix the lemon juice, olive oil, za’atar, garlic, salt, and pepper together. Put the chicken in a zip-locked bag and pour marinade over it.
Marinate the chicken for at least 2 to 3 hours or as long as overnight.
If using wooden skewers, soak in water for at least 30 minutes if grilling outdoors (you can 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 the chicken onto the skewers. There should be 4 kabobs in total.
Preheat the grill over medium heat, oil the grates, and cook (indoor or outdoor grill works fine) until the chicken is cooked through, turning often about 12 to 15 minutes.
Serve with lemon wedges and yogurt sauce.
- Calories: 365.16kcal
- Fat: 20.85g
- Saturated Fat: 6.01g
- Trans Fat: 0.18g
- Monounsaturated Fat: 9.43g
- Polyunsaturated Fat: 3.82g
- Carbohydrates: 5.80g
- Fiber: 0.86g
- Sugar: 3.02g
- Protein: 37.60g
- Cholesterol: 114.83mg
- Sodium: 611.51mg
- Calcium: 93.44mg
- Potassium: 526.76mg
- Iron: 1.74mg
- Vitamin A: 56.99µg
- Vitamin C: 9.69mg