Ingredients
Scale
- 1 1/2 pounds skinless boneless chicken breast or thighs
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons dried za’atar
- 1 clove crushed garlic
- 1 1/4 teaspoon kosher salt
- fresh ground black pepper (to taste)
- 3/4 cup plain low-fat 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)
- lemon wedges for serving
- 2 tablespoons fresh parsley, finely chopped
Instructions
- In a mixing bowl, combine lemon juice, olive oil, za’atar, crushed garlic, kosher salt, and black pepper. Add cubed chicken and coat well.
- Cover and marinate in the refrigerator for at least 2 hours (up to overnight).
- In another bowl, mix yogurt, cucumber, lemon juice, dill, mint, salt, and pepper until well combined.
- Thread marinated chicken onto skewers with space between pieces.
- Preheat grill to medium-high heat and grill kabobs for 10-15 minutes until cooked through (internal temperature of 165°F).
- Serve hot with cucumber yogurt sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 kabob (about 150g)
- Calories: 300
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg