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.
Serves:
Ingredients
- 1½lbschicken breast,or thighs, skinless, boneless, cut into 1-inch cubes
- 2tbsplemon juice,freshly squeezed
- 1tbspextra-virgin olive oil
- 2tspdried za’atar,or oregano
- 1clovegarlic,crushed
- 1¼tspkosher salt
- fresh ground black pepper,to taste
- lemon wedges,for serving
For Cucumber Yogurt Dip:
- ¾cupplain yogurt,low fat, such as Stonyfield
- ¾cupcucumber,peeled, seeded, finely chopped
- 1tbspfresh lemon juice
- ½tbspfresh dill,chopped
- ½tbspfresh mint,chopped
- ½tspkosher salt
- fresh black pepper,to taste
Instructions
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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.
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Marinate the chicken for at least 2 to 3 hours or as long as overnight.
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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).
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Prepare the yogurt sauce by combining the ingredients in a medium bowl. Refrigerate until ready to eat.
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Thread the chicken onto the skewers. There should be 4 kabobs in total.
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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.
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Serve with lemon wedges and yogurt sauce.
Nutrition
- 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
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