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Lebanese Chicken Kabobs

fast.cook's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Boneless, skinless, chicken breasts 4
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Ingredient: 
Chicken
Interest: 
Quick

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