Description
These Lebanese-inspired Grilled Chicken Kabobs are seasoned with za’atar and served with a cool Laban Cucumber Yogurt Sauce.
Yield: –+servings | Serving Size: 1kabob, 1/3 cup sauce
Ingredients
1 1/2poundsskinless boneless chicken breast or thighs, cut into 1 inch cubes
2tablespoonsfresh squeezed lemon juice
1tablespoonextra virgin olive oil
2teaspoonsdried za’atar or oregano
1clovecrushed garlic
1 1/4teaspoonkosher salt
fresh ground black pepper, to taste
lemon wedges for serving
Cucumber Yogurt Dip (makes 1 1/4 cups)
3/4cupplain low fat plain Stonyfield yogurt
3/4cupfinely chopped cucumber, peeled and seeded
1tablespoonfresh lemon juice
1/2tablespoonfresh dill, chopped
1/2tablespoonfresh mint, chopped
1/2teaspoonkosher salt
fresh black pepper, to taste
Instructions
To make the marinade:
- Mix lemon juice, olive oil, za’atar, garlic, salt, and pepper together. Put chicken in a zip-locked bag and pour marinade over it. Marinate the chicken at least 2-3 hours or as long as overnight.
