Chicken Kebabs with Yogurt-Tahini Sauce

Photo: Ryan Benyi; Styling: Susan Vajaranant
You'll have enough chicken and veggies left over to use in Grilled Chicken Salad.

Yield:

Serves 6

Recipe Time

Prep: 20 Minutes
Chill: 2 Hours
Cook: 6 Minutes

Nutritional Information

Calories 291
Fat 14 g
Satfat 2 g
Protein 32 g
Carbohydrate 10 g
Fiber 2 g
Cholesterol 67 mg
Sodium 485 mg

Ingredients

1/2 cup canola oil
1/2 cup plus 1 Tbsp. lemon juice (from about 3 lemons)
4 teaspoons cumin
2 teaspoons ground coriander
2 teaspoons paprika
4 cloves garlic, smashed
3 pounds boneless, skinless chicken breast, cut into 1-inch pieces
2 red bell peppers, seeded, cut into 1-inch pieces
3 small zucchini, cut into 1-inch pieces
3 small summer squash, cut into 1-inch pieces
1 cup plain low-fat Greek yogurt
2 tablespoons tahini
Salt and pepper
2 red onions, halved, each half cut into quarters
Cooked brown rice, optional

Preparation

1. In a bowl, whisk oil, 1/2 cup lemon juice, cumin, coriander, paprika and garlic; pour half into a separate bowl. Add chicken to one bowl; turn to coat. Toss peppers, zucchini and squash in other bowl. Cover bowls; chill for at least 2 hours.

2. Make sauce: In a bowl, whisk yogurt, tahini, 1 Tbsp. lemon juice and 1/2 tsp. salt. Cover and chill.

3. Preheat a gas grill to medium-high. Remove chicken and vegetables from marinade; pat dry and discard marinade. Thread chicken, vegetables and onions onto 12 metal skewers. Season kebabs with salt and pepper.

4. Lightly oil grill rack. Grill kebabs, turning, until chicken is cooked through, 4 to 6 minutes. Set aside 6 kebabs to cool. Serve remaining kebabs over brown rice, if desired, with sauce. When reserved kebabs have cooled, remove chicken and vegetables from skewers, wrap well and refrigerate.

Note:

June 2011