Ingredients
Scale
- 1 1/2 pounds skinless boneless chicken breast or thighs
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons dried za’atar
- 1 clove crushed garlic
- 1 1/4 teaspoon kosher salt
- fresh ground black pepper (to taste)
- 3/4 cup plain low fat yogurt
- 3/4 cup finely chopped cucumber (peeled and seeded)
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon fresh dill (chopped)
- 1/2 tablespoon fresh mint (chopped)
- 1/2 teaspoon kosher salt
- fresh black pepper (to taste)
- lemon wedges for serving
Instructions
- Prepare the marinade by mixing lemon juice, olive oil, za’atar, garlic, salt, and pepper in a bowl. Add chicken cubes and coat well. Refrigerate for at least 2 hours.
- In another bowl, combine yogurt, cucumber, lemon juice, dill, mint, salt, and pepper for the sauce. Mix well and refrigerate.
- Preheat grill to medium-high heat. Thread marinated chicken onto skewers.
- Grill skewers for 10-12 minutes until fully cooked (165°F internal temperature). Serve warm with yogurt sauce.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 kabob (about 150g)
- Calories: 240
- Sugar: 3g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 90mg