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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Tender and moist, these grilled kabobs from Sheri Jean Waked are extra special when served with her garlic dipping sauce. This is a lighter version of a dish my Lebanese mother-in-law taught me to make, she writes from Loveland, Ohio. I reduced the amount of oil and substituted yogurt for mayonnaise. Ingredients:
8 garlic cloves, minced |
1/2 teaspoon salt |
1/4 cup minced fresh cilantro |
1 teaspoon ground coriander |
1/2 cup reduced-fat plain yogurt |
2 tablespoons lemon juice |
1-1/2 teaspoons olive oil |
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes |
garlic dipping sauce: |
4 garlic cloves, minced |
1/4 teaspoon salt |
2 tablespoons olive oil |
1 cup (8 ounces) reduced-fat plain yogurt |
Directions:
1. Place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Add cilantro and coriander; crush together. Add the yogurt, lemon juice and oil; mix well. Pour into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours.
2. For dipping sauce, place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Mix in oil. Stir in yogurt. Cover and refrigerate until serving.
3. Drain and discard marinade. Thread chicken on eight metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes until juices run clear, turning occasionally. Yield: 8 servings.
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