Description
These Lebanese-inspired Grilled Chicken Kabobs are seasoned with za’atar and served with a cool Laban Cucumber Yogurt Sauce.
Yield: 4servings | 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.
For the kabobs:
- If using wooden skewers, soak in water at least 30 minutes if grilling outdoors (I usually double them up so they are easier to turn).
- Prepare the yogurt sauce by combining the ingredients in a medium bowl. Refrigerate until ready to eat.
Thread chicken onto the skewers. You should have 4 kabobs total.
- Preheat the grill over medium heat, oil the grates and cook (indoor or outdoor grill works fine) until the chicken is cooked though, turning often about 12 to 15 minutes.
Serve with lemon wedges and yogurt sauce.
Last Step:
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