Jun 5, 2017

Mediterranean Chicken Kebobs

These Kebobs were marinated in a delicious yogurt sauce and were spectacular! My co-worker is from Armenia and she gave me this delicious gluten free recipe.  I modified it a bit to make it lower in fat but the results are still fabulous.  I wanted to food prep for myself and my family and decided to try this. It's a large amount of chicken but no reason you can't modify it and make half. I cooked half of the chicken and froze the rest.

I marinated the chicken overnight and cooked it the next day, anything more then that will cause the chicken to be mushy.  This was probably the best kebobs I have ever had.  I didn't make a sauce but I think a tzatziki sauce would be nice as well.  The red onions and different colored peppers were a great addition.  I ate this with a salad but my son had it with Jasmine rice.

I packed the chicken in different sized containers since my goal is to lose weight and my children are trying to gain weight.  So I made 4 oz containers for myself and 6 oz containers for my kids. If you were packing with the goal of losing weight this would make 8 four ounce servings.

Mediterranean Chicken Kebobs

  • 1/4 cup extra virgin olive oil
  • 1.5 oz garlic, 12 cloves
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 2 tbsp lemon juice, fresh
  • 6 oz 2% fat Greek yogurt, Fage
  • 2 tbsp light mayonnaise
  • 1/4 tsp red pepper flakes
  • 1 tbsp chopped parsley
  • 4 pounds skinless chicken breasts, cubed
  • 1 large red onion, quartered
  • 1 red pepper, cubed
  • 1 green pepper, cubed
  • 1 yellow pepper, cubed


In the blender, add all of the ingredients, except for the parsley.  Blend until you have a creamy mixture.  Add the chopped parsley and mix. set aside

Clean and remove fat from chicken breasts. Cube chicken into 1-1.5 in cubes.

In a large bowl, combine all of the sauce and chicken

Refrigerate overnight or for 2 days as my colleague suggested.

Heat grill, then turn burners to medium low. spray with Pam

Using metal skewers thread the chicken and alternate the onions and peppers. I didn't follow any particular pattern.  I started with the chicken and then added a piece of onion and 2 pieces different colored peppers until I filled the skewers

Add kebobs to grill and cook for about 8 min on each side.  I cooked them for another 4 min turning them every 2 min to get them a little charred.

Remove from grill and let sit for a couple of minutes, serve

Yields:  Servings: 10,  Serving size: 4 oz,  Smart points: 6,  Calories: 287.9,  Total Fat: 12.6g,  Saturated Fat: 3.3g, Cholesterol: 92.7mg,  Sodium: 555mg,  Carbs: 6.4g,  Fiber: 1.2g,  Sugar: 2.7g,  Protein: 37.6g

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