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Garlic Chicken Kabobs Recipe

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."
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min. YIELD:8 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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 Facts

1 each: 186 calories, 6g fat (1g saturated fat), 68mg cholesterol, 246mg sodium, 4g carbohydrate (0g sugars, trace fiber), 28g protein Diabetic Exchanges:3 lean meat, 1/2 fat

Reviews for Garlic Chicken Kabobs

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MY REVIEW
nigols
Reviewed Jul. 21, 2013

"Very tasty, will make again, I used the yogurt did not use mayo might next time, will increase cilantro and garlic, but everyone agreed it was very tasty."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.