Yogurt-Marinated Chicken Kabobs With Tzatziki Sauce
1 (6-ounce) container plain Greek yogurt
¾ cup cilantro, minced
1 teaspoon dried oregano
2 tablespoons lemon juice
2 large garlic cloves, minced
½ teaspoon cayenne pepper
1 teaspoon cumin
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes (about 20 cubes, 5 per skewer)
8 (6-inch) wooden skewers
Extra-virgin olive oil
1 cup plain, full fat Greek yogurt
2 cloves garlic, minced
1 medium cucumber, partially peeled, chopped
Juice of 1 lemon
Salt and freshly ground pepper, to taste
Few sprigs of chopped fresh mint or dill, optional
Protein: 35 g
Carbohydrate: 11 g
Fiber: 1 g
Total Fat: 4 g
Saturated fat: 2 g
Cholesterol: 68 mg
Calcium: 31% DV
Sodium: 370 mg
- For the marinade, mix together the yogurt, cilantro, oregano, lemon juice, garlic, cayenne pepper, cumin, salt and pepper in a large bowl.
- Add the chicken cubes and toss until the chicken is evenly coated. Cover and refrigerate for 3 hours or overnight.
- For the Tzatziki Sauce, combine all the ingredients in a bowl. Refrigerate for 1 hour to allow the flavors to blend.
- To cook the chicken, thread the cubed chicken onto double skewers and discard the marinade.
- Preheat a cast-iron or nonstick skillet to medium heat. Heat 2 tablespoons of oil, add the chicken kabobs and cook 3-4 minutes per side, turning the kabobs until completely cooked, 8-10 minutes. To prevent crowding the skillet, cook the kabobs in batches.
- Serve with Tzatziki Sauce.
Using a double skewer prevents the chicken from spinning or falling off during cooking.
Use ½ chicken and ½ firm fish such as haddock or mahi mahi.