Ingredients
Scale
- 1 1/2 pounds skinless boneless chicken breast or thighs
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons dried za’atar
- 1 clove crushed garlic
- 1 1/4 teaspoon kosher salt
- fresh ground black pepper (to taste)
- 3/4 cup plain low-fat yogurt
- 3/4 cup finely chopped cucumber (peeled and seeded)
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon fresh dill (chopped)
- 1/2 tablespoon fresh mint (chopped)
- 1/2 teaspoon kosher salt
- fresh black pepper (to taste)
- lemon wedges for serving
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Marinate the chicken by mixing lemon juice, olive oil, za’atar, garlic, salt, and pepper in a bowl. Add the chicken cubes and coat them well. Cover and refrigerate for at least 2 hours.
- Prepare the cucumber yogurt sauce by combining yogurt, chopped cucumber, lemon juice, dill, mint, salt, and pepper in another bowl. Mix thoroughly and chill.
- Preheat the grill to medium-high heat. Thread marinated chicken onto skewers.
- Grill skewers for about 10-15 minutes, turning occasionally until cooked through (internal temperature should reach 165°F).
- Serve hot with lemon wedges and cucumber yogurt sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg