Lebanese Chicken Kabobs
|Plain low fat yogurt||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Fresh squeezed lemon juice||2 Tablespoon|
|Chopped fresh mint||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Boneless, skinless, chicken breasts||4|
In a medium bowl, combine yogurt, olive oil, lemon juice, mint, garlic, salt and pepper.
Add chicken to marinade; cover and refrigerate for 1 hour or overnight.
Remove from refrigerator 30 minutes before cooking.
If using wooden skewers, soak in cold water for 30 minutes.
Thread chicken onto skewers.
Place on greased grill or preheated stovetop grill pan over medium-high heat; cook, turning occasionally, for about 12 minutes or until chicken is no longer pink inside or, arrange kabobs on broiler rack.
Place under preheated broiler 4 inches (10 cm) from heat; cook, turning occasionally, for about 15 minutes or until chicken is no longer pink inside.