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.
Serving size: Complete recipe
Calories 1103 Calories from Fat 353
% Daily Value*
Total Fat 40 g61.2%
Saturated Fat 7.1 g35.3%
Trans Fat 0.2 g
Cholesterol 402.4 mg134.1%
Sodium 1478.6 mg61.6%
Total Carbohydrates 15 g4.9%
Dietary Fiber 2.8 g11%
Sugars 4.9 g
Protein 164 g327.3%
Vitamin A 29% Vitamin C 35.6%
Calcium 27.1% Iron 38.2%
*Based on a 2000 Calorie diet