Lemon & Herb Chicken Kebabs
ACTIVE: 50 minutes TOTAL: 50 minutes
Herbed yogurt does double duty as a marinade and dipping sauce for these colorful
kebabs in this healthy dinner recipe. Serve with brown rice or quinoa and a green salad.
1 cup low-fat plain yogurt
Zest of 1 lemon
1 tablespoon lemon juice
1½ tablespoons chopped fresh oregano and/or marjoram
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 pound boneless, skinless chicken thighs, trimmed, cut into 1-inch pieces
1 large bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1. Combine yogurt, lemon zest, lemon juice, oregano (and/or marjoram), garlic, 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper in a medium bowl. Transfer ½ cup of
the mixture to a small bowl and refrigerate until ready to use.
2. Add chicken to the remaining yogurt mixture and stir to coat. Let marinate at room
temperature for 20 minutes or refrigerate up to 1 day.
3. Preheat grill to high.
4. Toss bell pepper and onion in a large bowl with the remaining 1 tablespoon oil and ¼
teaspoon each salt and pepper. Thread the marinated chicken, bell pepper and onion
pieces alternately onto eight 8- to 10-inch skewers. (Discard marinade.)
5. Reduce grill heat to medium. Oil the grill rack. Grill the skewers, turning once, until the
chicken is cooked through and the vegetables are tender-crisp, 6 to 8 minutes per side.
Serve with the reserved yogurt sauce for dipping.
SERVES 4, 2 KEBABS AND 2 TBSP. SAUCE EACH
Calories 291, Fat 16g (sat 4g), Cholesterol 79mg, Carbs 10g, Fiber 2g, Total sugars 7g,
Protein 25g, Sodium 545mg, Potassium 434mg
Tip: An oiled grill rack keeps your food from sticking. Once your grill is good and hot,
dip a folded paper towel in a little oil, hold it with tongs and rub it over the rack.