This has been my favorite chicken recipe lately. It takes a bit of time to prepare because you have to marinade it overnight but I think it is worth it. I took it from Jennifer Segals website.
Ingredients:
-2.5 to 3lbs of boneless skinless chicken thighs. Trim fat. Cut into ~1.5 inch pieces for skewer.
-1 cup plain whole-milk Greek yogurt (if cutting you could use fat free or 2% Fage instead of full fat)
-2 tablespoons extra-virgin olive oil
-1/2 teaspoon cumin
-1/8 teaspoon cinnamon
-1 teaspoon crushed red pepper flakes (reduce for less heat)
-Zest from 1 lemon (ground lemon rind)
-2 tablespoons fresh lemon juice
-1 & 3/4 teaspoon salt
-1/2 teaspoon fresh black pepper
-5 minced garlic cloves
-1 large red onion. Can also add bell pepper if you want.
-vegetable oil for pregreasing grill (any oil can work)
Directions
1. Get a mixing bowl. Mix yogurt, all spices, lemon juice & zest, & garlic & olive oil. This should be everything but the meat & veggies.
2. Put chopped chicken into marinade & mix. Let sit there for about 1 day give or take.
3. chop red onions for skewer, and bell peppers if desired.
4. put chicken and vegetables on skewers. You need at least 6 skewers for this amount.
5. Preheat grill & brush vegetable oil on grill with paper towel or rag. This helps keep yogurt from making kabobs stick.
6. Cook until done. Recipe says 13-15 mins but I have had it take 10 mins longer depending on high/low heat.
You could use chicken breast if you have to but they dry out much more so I greatly prefer thighs for this.
Estimated Macros Per serving (6 servings)
Calories:350
Fat:15g
Saturated fat:3g
Carbohydrates:6g
Sugar:3g
Fiber:1g
Protein:41g
Sodium:871mg
Cholesterol:186mg
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