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Green Chicken Kebabs

Ingredients (12)

  • 1/2 cup low-fat plain yogurt
  • 2 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger root
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 jalapeño, finely chopped
  • Large handful of freshly chopped cilantro leaves
  • Small handful of chopped mint leaves
  • Juice of 2 limes
  • Sea salt
  • 4 chicken breasts, skinned and boned
  • To serve: lime halves
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Nutritional Information
  • Calories338
  • Fat16.99g
  • Saturated fat4.97g
  • Trans fat0.18g
  • Carbs7.07g
  • Fiber1.46g
  • Sugar2.86g
  • Protein38.59g
  • Cholesterol113.2mg
  • Sodium135.55mg
  • Nutritional Analysis per serving (4 servings) Powered by

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Green Chicken Kebabs

Fragrant and bursting with flavor, these succulent chicken skewers are low in fat and make an excellent light lunch or dinner dish when served with a crisp cucumber and red onion salad.

See also our classic, easy Chicken Kabab recipe.

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Tips for Chicken

Instructions

  1. 1Place the yogurt, garlic, ginger, cumin, coriander, jalapeño, chopped herbs, and lime juice in a blender and blend until fairly smooth. Season lightly.
  2. 2Cut the chicken into bite-sized pieces and place in a large mixing bowl. Pour the spice mixture over and toss to coat evenly. Cover with plastic wrap and marinate in the refrigerator for 4-6 hours, or overnight if time permits.
  3. 3When ready to cook, preheat the grill to medium-high and thread the chicken pieces onto 8 presoaked bamboo skewers. Cook over a preheated grill for 8-10 minutes, turning frequently, until cooked through and lightly browned. Remove and serve immediately with lime halves to squeeze on top and a cucumber and red onion salad on the side.

Beverage pairing: Adelsheim Rosé, Oregon. This rosé from Oregon is made from Pinot Noir and has a gentle profile of strawberry and rhubarb, making it a great match with chicken that has been seasoned with green herbs and exotic spices. The wine is dry, but has a lovely, thirst-quenching succulence.

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