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."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- 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., 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., 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.
Nutrition Facts : Calories 186 calories, Fat 6g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 246mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
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