Garlic Chicken Kabobs Recipe

5 1 2
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Garlic Chicken Kabobs Recipe

Read Reviews
5 1 2
Publisher Photo
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."
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 8 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 cup minced fresh cilantro or parsley
  • 1 teaspoon ground coriander
  • 1/2 cup reduced-fat plain yogurt
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons olive or canola 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 or canola 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.
If grilling the chicken, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Thread chicken on eight metal or soaked wooden skewers. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until juices run clear, turning once. Serve with dipping sauce. Yield: 8 servings.
Originally published as Garlic Chicken Kabobs in Light & Tasty June/July 2003, p21

Nutritional Facts

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

  • 8 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 cup minced fresh cilantro or parsley
  • 1 teaspoon ground coriander
  • 1/2 cup reduced-fat plain yogurt
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons olive or canola 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 or canola oil
  • 1 cup (8 ounces) reduced-fat plain yogurt
  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. If grilling the chicken, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Thread chicken on eight metal or soaked wooden skewers. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until juices run clear, turning once. Serve with dipping sauce. Yield: 8 servings.
Originally published as Garlic Chicken Kabobs in Light & Tasty June/July 2003, p21

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nigols User ID: 6143871 129703
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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