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Tuesday, July 6, 2010, Issue No. 303

Print Recipe

Go Greek with Chicken Kebabs

Succulent Yogurt Marinated Chicken Kebabs
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This new way to serve up chicken features a unique combo of mint, garlic, cumin, cayenne pepper and yogurt for good nutrition and great taste. Greek yogurt is thicker than the regular kind you may be used to. It’s strained to remove some of the excess whey, which makes it thicker and gives it rich flavor. Marinating chicken helps it maintain moistness during cooking and adds great flavor without the fat. Serve with hummus or rice for a balanced meal.

Succulent Yogurt Marinated Chicken Kebabs

  • 1 cup Greek yogurt
  • 1/4 cup fresh mint, chopped
  • 3 cloves garlic, minced
  • 1 small onion, minced
  • 2 Tbsp. lemon juice
  • 1 Tbsp. olive oil
  • 3/4 tsp. ground ginger
  • 1/2 tsp. salt
  • 1/2 tsp. ground cumin
  • 1/4 tsp. cayenne pepper
  • 46 oz. boneless, skinless chicken breasts, cut into 2-inch cubes
  • 6 pita bread wrapped in aluminum foil
  • 1 cup cleaned and chopped romaine lettuce
  • Preheat broiler on high.

Mix all ingredients except pita, chicken and lettuce in a bowl and pour into a re-sealable bag. Add chicken and marinate in the refrigerator for about 2 hrs.

Set rack to middle and bottom third of oven.

Take the chicken out of the bag and place on skewers about 1/2 inches apart. Set skewers on cooling rack on top of aluminum foil covered baking sheet (to minimize cleaning).

Place skewers on to middle oven rack and cook about 20-30 minutes until cooked through. Turn them at least once during cooking. Be careful not to overcook! For the last five minutes of cooking put the pita in the rack under the rack with the chicken to warm.

Place the chicken into the pita and garnish with romaine lettuce. Serve with hummus or rice if desired.

Makes 6 servings.

Per serving: 360 calories, 7 g total fat (1.5 g saturated fat), 41 g carbohydrate, 34 g protein, 6 g dietary fiber, 620 mg sodium

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