If you like, make a double batch of the minted yogurt sauce and toss it with boiled potatoes for a side dish.
½ cup plain low-fat yogurt
⅓ cup chopped fresh mint
½ teaspoon grated lemon zest
½ teaspoon salt
½ teaspoon pepper
3 tablespoons fresh lemon juice
2 teaspoons vegetable oil, such as olive or canola oil
2 cloves garlic, minced
1 teaspoon oregano
1 pound skinless, boneless chicken breast, cut into 16 chunks
1 red onion, cut into 16 chunks
16 cherry tomatoes
1. In a small bowl, combine the yogurt, mint, lemon zest, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper. Cover and refrigerate until serving time.
2. In a shallow bowl, combine the lemon juice, oil, garlic, oregano, remaining ¼ teaspoon salt, and ¼ teaspoon pepper. Add the chicken and onion, tossing to coat.
3. Preheat the broiler. Alternately thread the chicken, onion, and cherry tomatoes onto 8 skewers. Broil the kebabs, turning occasionally, for 8 minutes, or until the chicken is cooked through. Serve with the minted yogurt sauce. Makes 4 servings
Broiled Chicken & Macaroni Salad Double the amount of yogurt-mint sauce. Cook 8 ounces of elbow macaroni, drain, and rinse under cold running water. Broil the kebabs as directed. Remove the broiled ingredients from the skewers and toss with the cooked pasta and yogurt-mint sauce. Serve at room temperature or chilled.
total fat 6.1g
saturated fat 1.5g
dietary fiber 2g
good source of: niacin, selenium, vitamin B6, vitamin C
If you use wooden skewers for grilling or broiling, soak them in water before using them so they won’t burn. Place them in a pan of water and let them soak for at least 30 minutes before you are ready to grill.
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.