We made this as directed, and the whole family loved it!
Chicken Kebabs with Yogurt-Tahini Sauce
You'll have enough chicken and veggies left over to use in Grilled Chicken Salad.
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Chill: 2 Hours
- Calories: 291
- Fat: 14g
- Saturated fat: 2g
- Protein: 32g
- Carbohydrate: 10g
- Fiber: 2g
- Cholesterol: 67mg
- Sodium: 485mg
- 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
- 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.
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