Rating: 5 stars
3 Ratings
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You'll have enough chicken and veggies left over to use in Grilled Chicken Salad.

Recipe by MyRecipes June 2011

Gallery

Credit: Ryan Benyi; Styling: Susan Vajaranant

Recipe Summary

prep:
20 mins
chill:
2 hrs
cook:
6 mins
total:
2 hrs 26 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

Nutrition Facts

291 calories; fat 14g; saturated fat 2g; protein 32g; carbohydrates 10g; fiber 2g; cholesterol 67mg; sodium 485mg.
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