GRILLED CHICKEN KABOBS WITH CUCUMBER YOGURT SAUCE
These Lebanese-inspired Chicken Kabobs are seasoned with za'atar and served with a cool Laban Cucumber Yogurt Sauce.
Provided by Gina
Categories Dinner
Time 3h
Number Of Ingredients 15
Steps:
- Mix lemon juice, olive oil, za'atar, garlic, salt, and pepper together. Put chicken in a zip-locked bag and pour marinade over it. Marinate the chicken at least 2-3 hours or as long as overnight.
- If using wooden skewers, soak in water at least 30 minutes if grilling outdoors (I usually double them up so they are easier to turn).
- Prepare the yogurt sauce by combining the ingredients in a medium bowl. Refrigerate until ready to eat.
- Thread chicken onto the skewers. You should have 4 kabobs total.
- Preheat the grill over medium heat, oil the grates and cook (indoor or outdoor grill works fine) until the chicken is cooked though, turning often about 12 to 15 minutes.
- Serve with lemon wedges and yogurt sauce.
Nutrition Facts : ServingSize 1 kabob, 1/3 cup sauce, Calories 266 kcal, Carbohydrate 4.5 g, Protein 41 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 595 mg, Fiber 0.5 g, Sugar 3.5 g
YOGURT-MARINATED CHICKEN SKEWERS
Provided by Molly Yeh
Time 3h35m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- For the ras al hanout: Add the cumin, cardamom, cinnamon, paprika, nutmeg, cayenne, cloves, allspice, coriander, pepper and turmeric to a jar with a lid. Cover and shake to combine. Measure out 1 tablespoon for the chicken and put in a large bowl. Store the remaining spice for up to 3 months in the jar and use as desired.
- For the chicken: In the bowl with the ras al hanout, add the yogurt, mint, oil, salt, sugar, harissa, garlic, finely chopped onion, juice from half of the lemon and about 12 turns of pepper (about 1/2 teaspoon) and mix to combine. Fold in the chicken to evenly coat, then cover and let marinate in the refrigerator for at least 3 hours and up to overnight.
- Soak 8 wooden skewers in water for at least 30 minutes.
- Thread the chicken pieces on the skewers, adding the bell pepper and onion pieces in between the meat.
- Heat a grill or grill pan over medium-high heat. Cook the skewers, turning them occasionally, until they're deeply browned on all sides and cooked through, about 7 minutes per side. Squeeze with the juice from the remaining lemon half before serving.
MARINATED CHICKEN KEBABS WITH LEMON PEPPER YOGURT SAUCE
Provided by Katie Brown
Categories Chicken Marinate New Year's Eve Lemon Grill/Barbecue
Yield Serves 10 (makes 20 kebabs)
Number Of Ingredients 19
Steps:
- 1. For the kebabs: in a plastic bag or airtight container, combine olive oil, lemon juice, garlic, rosemary, and thyme. Add chicken, toss well to coat evenly, and refrigerate overnight.
- 2. For the sauce, combine all ingredients in a mixing bowl and refrigerate at least 2 hours.
- 3. Remove chicken pieces from marinade and season well with salt and pepper. Grill chicken for 5 minutes on each side, until golden brown and juices of chicken run clear when pricked with the end of the skewer. Thread 3 pieces of chicken onto each skewer. Serve with Lemon-Pepper Yogurt Sauce.
CHICKEN KABOBS WITH YOGURT SAUCE
Provided by Metro
Time 30m
Yield 4
Number Of Ingredients 1
Steps:
- Preheat the barbecue to medium heat or the oven at 350°F(180°C).Mix all the ingredients for the yogurt sauce in a bowl.BBQ:Oil a sheet of aluminium foil and place the chicken kabobs on top.Brush the kabobs with the yogurt sauce.Grill for 8 to 10 minutes, until cooked throughout.Brush with the sauce while cooking.Oven:On a baking sheet, place the skewers, lightly oil and bake 10-12 minutes, turning once halfway through cooking.
CHICKEN KEBABS WITH GREEK YOGURT PESTO DIPPING SAUCE
What is it about eating food off of a stick that makes it so much fun? These savory lunchbox kebabs are sure to be a hit with your kiddos, plus they're nourishing and easy to make.
Provided by EA Stewart
Categories appetizer
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Divide the chicken, olives, tomatoes and cheese into 4 servings. Skewer the ingredients, alternating as desired. Store in the refrigerator until ready to serve.
- Combine the yogurt with the pesto in a small bowl, and stir well to combine. Store in the refrigerator until ready to serve with the chicken kebabs.
Nutrition Facts : Calories 356 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 85 milligrams, Sodium 731 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 41 grams
LAMB KABOBS WITH YOGURT SAUCE
I make these whenever I find lamb stew chunks at the meat counter. I've served it to people who aren't fond of lamb but enjoyed the flavor of these kabobs.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 15 minutes., Pour 1 tablespoon marinade into a small bowl. Stir in yogurt; cover and refrigerate. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from lamb. On two metal or soaked wooden skewers, alternately thread lamb, mushrooms and zucchini., Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade. Serve with couscous and yogurt mixture.
Nutrition Facts : Calories 500 calories, Fat 20g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 572mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 6g fiber), Protein 31g protein.
GRILLED CHICKEN KABOBS
This is a great, healthy dinner, lunch or appetizer that fills you up, but doesn't leave you feeling guilty. I love the combination of the chicken with peppers and onion. You can also use your broiler for this recipe.
Provided by VickyJ
Categories Chicken
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- (4 hours preparation includes the time to marinate the chicken.).
- -Combine yogurt, soy sauce, lime juice, garlic, ginger and fresh parsley. Add chicken chunks & refrigerate in a sealed container a few hours.
- -Preheat grill. Peel onions & cut into thick slices, also chunk peppers.
- -Alternate chicken, onion and peppers onto bamboo skewers. Remove excess marinade.
- -Brush w/olive oil & season w/salt & pepper. Grill approximately 10 minutes; turn once & cook until brown & cooked through.
- -Serve over a bed of hot, cooked rice or fresh salad greens. You can even have as an appetizer with your favorite dipping sauces (bbq, honey-mustard, teriyaki, etc).
Nutrition Facts : Calories 307.2, Fat 17.7, SaturatedFat 3.8, Cholesterol 49.5, Sodium 232.1, Carbohydrate 19, Fiber 1.6, Sugar 14.3, Protein 18.8
GRILLED CHICKEN/VEGGIE KABOBS WITH GREEK YOGURT SAUCE
Always loved the taste of Greek Yogurt sauce that accompanies Chicken Souvlaki and Gyros. Created this recipe so that I could enjoy it at home.
Provided by Cookingrvc
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For yogurt sauce: Mix all ingredients and refrigerate overnight.
- For chicken and veggies: Cut chicken breasts into 2" pieces.
- Marinate in one of the prepared Good Seasons dressing for at least 1 hour. (The other one will be used for basting)
- Remove chicken from marinade--discard marinade.
- Alternately thread chicken, zucchini, onions, and green peppers on skewer (can cook veggies separately from chicken if desired) On separate skewers thread potatoes.
- Preheat grill until hot.
- Baste potatoes with dressing and place on grill, turning and basting occasionally--cook until browned.
- Grill chicken until cooked, basting occasionally.
- Veggies are done when they're tender and darkened around the edges.
- Brush both sides of pita with olive oil and grill for 3 minutes each side.
- Serve chicken, veggies, and potatoes with yogurt sauce and pitas.
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