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Yogurt-Marinated Chicken Kabobs With Tzatziki Sauce
15 min Prep Time
25 min Cook Time
40 min (plus marinating time) Total Time
4 Servings
217 Calories
11g Carbohydrates
4g Total Fat
35g
Ingredients
Yogurt-Marinated Chicken:
- 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
- 8 (6-inch) wooden skewers
- Extra-virgin olive oil
Tzatziki Sauce:
- 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)
Instructions
For the marinade:
- In a large bowl, mix yogurt, cilantro, oregano, lemon juice, garlic, cayenne, cumin, salt and pepper.
- Add chicken cubes and toss to coat evenly. Cover and refrigerate for 3 hours or overnight.
For the Tzatziki Sauce:
- Combine all ingredients in a bowl. Refrigerate for 1 hour to blend flavors.
For the chicken:
- Soak wooden skewers in water for 30 minutes. Thread chicken onto double skewers (about 5 cubes per skewer). Discard marinade.
- Heat 2 tablespoons oil in a skillet over medium heat. Cook kabobs 3-4 minutes per side (8-10 minutes total), working in batches to avoid crowding.
- Serve with tzatziki sauce.
Notes/Additions
- Tip: Double skewers prevent chicken from spinning during cooking.
- Swap: Use half chicken and half firm fish like haddock or mahi-mahi.
- Grill option: Cook on medium-high grill for same amount of time.
NUTRITION FACTS
PER SERVING
Calories: 217
Protein: 35g
Carbohydrate: 11g
Fiber: 1g
Total Fat: 4g
Saturated Fat: 2g
Cholesterol: 68mg
Calcium: 31% DV
Sodium: 370mg
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