Garlic Chicken Kabobs Recipe

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Tender and moist, these grilled kabobs from Sheri Jean Waked are extra special when served with her garlic dipping sauce. "This is a lighter version of a dish my Lebanese mother-in-law taught me to make," she writes from Loveland, Ohio. "I reduced the amount of oil and substituted yogurt for mayonnaise."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Garlic Chicken Kabobs Recipe

Prep: 10 min. + marinating Grill: 10 min.

Yield: 8 Servings

10 10 20

Ingredients

8 garlic cloves, minced
1/2 teaspoon salt
1/4 cup minced fresh cilantro
1 teaspoon ground coriander
1/2 cup reduced-fat plain yogurt
2 tablespoons lemon juice
1-1/2 teaspoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
GARLIC DIPPING SAUCE:
4 garlic cloves, minced
1/4 teaspoon salt
2 tablespoons olive oil
1 cup (8 ounces) reduced-fat plain yogurt

Directions

Place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Add cilantro and coriander; crush together. Add the yogurt, lemon juice and oil; mix well. Pour into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours.
For dipping sauce, place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Mix in oil. Stir in yogurt. Cover and refrigerate until serving.
Drain and discard marinade. Thread chicken on eight metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes until juices run clear, turning occasionally. Yield: 8 servings.

Nutritional Analysis: One serving (1 kabob with 2 tablespoons dipping sauce) equals 186 calories, 6 g fat (1 g saturated fat), 68 mg cholesterol, 246 mg sodium, 4 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

Originally published as Garlic Chicken Kabobs in Light & Tasty June/July 2003, p21