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Garlic Chicken Kabobs

Garlic Chicken Kabobs
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."
8 ServingsPrep: 10 min. + marinating Grill: 10 min.

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
© Taste of Home 2013

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Garlic Chicken Kabobs (continued)

Directions (continued)

  • 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.
Nutrition Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013