Garlic Chicken Kabobs

SUBMITTED BY: Sheri Jean Waked PHOTO BY: Night Owl

"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.'"

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

8 cloves garlic, 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 reduced-fat plain yogurt

READ REVIEWS (11)

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.
Coat grill rack with nonstick 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 for 3-4 minutes on each side or until juices run clear, turning once. Serve with dipping sauce.

Nutritional Analysis: One serving (1 kabob with 2 tablespoons dipping sauce) equals 186 calories, 6 g fat (1 g saturated fat), 68 mg cholesterol, 246 mg sodium, 4 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

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REVIEWS

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Reviewed on May 4, 2008 by ZAPATISTA234

Excellent, very easy recipe. I used thigh meat instead, and substituted Italian parsley for cilantro. Marination time was at least 4 hours. It came out tender and juicy.

5 users found this review helpful

Reviewed on May 8, 2008 by Joyousfreee

Very yummy! We don't have access to a grill right now, so I broiled the kabobs. Also had to use dried cilantro, since I couldn't locate any fresh. I served then with steamed asparagus and brown rice, and my husband commented that it had the flavor of something you'd get at a fine restaurant. I may up my rating to 5 stars if I like it better with fresh cilantro and a real grill. Also the dipping sauce was way more than we needed, may halve the yogurt next time.

1 user found this review helpful

Reviewed on Oct. 14, 2007 by Lisa

This is a FABUOLOUS recipe - a true 5! I was tempted to add back in the mayonaiise to the dipping suace she mentioned, but was glad I didn't. I broiled mine since I didn't have access to a BBQ but can only imagine how even how better it would have been had I grilled it. Delicious, tender and quick to cook once you have all of the prep work done - a perfect, make ahead party entree!

1 user found this review helpful

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