How to Cook Tasty Low-carb Yogurt Chicken kebabs with steamed veggies

Low-carb Yogurt Chicken kebabs with steamed veggies. Place the kabobs on a baking rack. Garnish with fresh cilantro and your choice for a side dish. Photo Credit: Lisa from Low Carb Yum.

Low-carb Yogurt Chicken kebabs with steamed veggies Ingredients of Low-carb Yogurt Chicken kebabs with steamed veggies. Marinate the chicken for these Greek-style spiced kebabs as long as possible to soak up all the flavour and make it really tender. I do have this excellent recipe for grilled chicken skewers and I make them often in the summer. You can cook Low-carb Yogurt Chicken kebabs with steamed veggies using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Low-carb Yogurt Chicken kebabs with steamed veggies

  1. Prepare 200 g of chicken breasts.
  2. You need of Ground cumin.
  3. Prepare of Marinade.
  4. Prepare 50 g of 4% yogurt.
  5. Prepare 0.5 tsp of lemon zest.
  6. Prepare 0.25 tsp of lemon.
  7. It’s 0.25 tsp of smoked papriks.
  8. You need of Cayenne pepper.
  9. Prepare 0.25 tsp of turmeric.
  10. Prepare 0.5 tbsp of olive oil.
  11. You need 0.25 tbsp of garlic.
  12. You need 0.25 tbsp of cumin.

See great recipes for Chicken Resha kebab with split chickpeas (chana dal) #cookpad #mycookbook too! These Grilled Mediterranean Chicken Kebabs are full of flavor, and so easy to make either on the grill or in the oven. Chicken and fresh summer vegetables are marinated in a light Mediterranean-style marinade of lemon juice, olive oil, garlic, and spices, then grilled on skewers until golden brown. Place the kabobs on a baking rack or baking sheet lined with parchment paper.

Low-carb Yogurt Chicken kebabs with steamed veggies instructions

  1. Mix together the ingredients for a marinade in a bowl. Place the chicken breast(already cut into 2.5cm chunks) in a sealable plastic bag then pour in the marinade. Squeeze out all the air from the bag. Mix and mash the chicken to completely cover it in marinade..
  2. Marinade in the fridge for at least 1 hour but for best results overnight. After marinade assemble the kabobs..
  3. Pre-heat oven to 215° C / 415° F.
  4. Evenly devide the kabob pieces into wooden skewers. Discard the leftover marinade from the chicken..
  5. Place the kabobs on a baking rack. Cook for 15-18 minutes, until the outer edges are brown and the chicken is cooked through..
  6. Garnish with fresh cilantro and your choice for a side dish. I suggest steamed veggies or basmati rice..

Garnish with fresh cilantro or chives and enjoy with your choice of side for meal prep. This is one of the easiest ways to do chicken kabobs. I always separate the chicken from the veggies because they don't cook at the same rate plus I don't care for BBQ sauce on my veggies. All you need is a side of rice and you have a great meal. The Middle Eastern Chicken Kebabs are absolutely wonderful – the addition of the yogurt & lemon add just enough tang to the recipe.