Tuesday, January 10, 2017

Chicken Shwarma Kabobs

Ready for another super healthy recipe to keep your New Year's goals on track? I am all about Indian food and wanted to create a recipe for marinated chicken skewers that was not lacking for flavor. These skewers of chicken and vegetables are an explosion of flavors in your mouth. Your waistline is going to thank me. Dip this spicy, lemony chicken in this cool, cream sauce and you're going to be in heaven. Wrap them in a warm pita bread or serve with some brown rice. Either way, I hope you love them ;)

Chicken Shwarma Kabobs

5 boneless skinless chicken breasts
1 1/2 Tbs. paprika
1 tsp. turmeric
2 tsp. cumin powder
1/2 tsp. cinnamon
2 tsp. black pepper
1/4 cup fresh parsley, chopped
2 tsp. salt
3 cloves garlic, minced
Zest 1 lemon
Juice 2 lemons (about 1/3 cup juice)
1/3 cup olive oil
Dash cayenne pepper (if you like a little spice)

Yogurt Sauce:
2 garlic cloves, minced
1 cup greek yogurt
Zest and juice of 1 lemon
Salt and pepper to taste

Skewer sticks

Vegetable Kabobs:
3 zucchini
1 onion
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper

Put all of the chicken marinade ingredients together and reserve half for the chicken once it's grilled. Put the chicken in the marinade and keep it in the fridge for several hours or over night. 

Cut the vegetables into large pieces and place in a bowl. Drizzle the vegetables with olive oil and season with salt and pepper. 

When ready to cook, place the vegetables on the skewer sticks. Place the chicken on skewers as well. Heat a hot grill and place the vegetables and chicken on their to grill. Cook the vegetables until tender and then remove from the grill. 

Grill the chicken until no longer pink in the center. While the chicken is cooking, prepare the yogurt sauce. For the sauce, combine all of the sauce ingredients together and mix well. Serve the grilled chicken and vegetables with the yogurt sauce for dipping.

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