Chicken Kabob with Yogurt Dip

14 165 196
Ingredients Minutes Calories
Prep Cook Servings
2 h 30 min 15 min 8
Chicken Kabob with Yogurt Dip
Health Highlights


4 breast Chicken breast, boneless, skinless
2 from 2 lemons Lemon juice
1 tbsp Extra virgin olive oil
1 tbsp Honey
2 clove(s) Garlic (minced)
1 tbsp Balsamic vinegar
20 gm Mint, fresh (1 tbsp and 1 tsp)
1 tsp Oregano, fresh (or basil)
1 1/2 tsp Salt
1 1/2 tsp Black pepper
1 cup Greek yogurt, plain, 1% M.F.
1/2 medium Cucumber, peeled (grated)
1 clove(s) Garlic (minced)
1 tbsp Mint, fresh


For the kabobs:

Cut chicken breasts into cubes, about 1-2 inches big.

Combine chicken, lemon juice, olive oil, honey, garlic, balsamic vinegar, 1 tsp mint and oregano and place in a glass bowl or ziplock bag for 2 hours. (Any longer and the lemon juice breaks it down TOO much. If you’re going longer use yogurt or buttermilk, instead.).

Soak bamboo sticks (if using) in water for 30 minutes or more and skewer meat. Rub meat with 1 tsp salt and 1tsp pepper. Grill for 15 minutes or bake at 350°F for 20 minutes. You COULD also use rosemary stalks.

For the dip:

Combine greek yogurt, cucumber, garlic, 1 tbsp mint, 1/2 tsp salt and 1/2 tsp pepper. Serve with kabobs, pita and vegetables.

Nutrition Facts

Per Portion

Calories 196
Calories from fat 44
Calories from saturated fat 8.4
Total Fat 4.9 g
Saturated Fat 0.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 2.1 g
Cholesterol 86 mg
Sodium 510 mg
Potassium 493 mg
Total Carbohydrate 8.6 g
Dietary Fiber 0.5 g
Sugars 7.2 g
Protein 29.5 g

Dietary servings

Per Portion

Fruit 0.1
Meat 1.3
Milk Alternative 0.2
Vegetables 0.2

Energy sources


Meal Type(s)