Chicken Kababs Recipe
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Categories: Appetizer, Low-Sodium Recipes, Main Dish, Middle Eastern, Poultry
Submitted By: from Chicago.
Chicken Kababs Notes
We make these year round. Great for barbecues or for mid-winter dinners. We have been making chicken kababs in yogurt-spice marinade for years, but the Baharat spice mix makes it easier. Yogurt is a great tenderizer for meat. If marinated overnight, the kababs take minimal time and effort to put together.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup plain yogurt (middle-eastern if available)
- 3 cloves garlic, minced
- 1 tablespoon baharat spice blend
- 2 lemons, juiced
- 2 tablespoons olive oil
- to taste, salt
- 1 each, vegetables of your choice, cut into chunks (onions, zucchini, tomatoes, bell peppers)
Serves / Yields
4-6 servings
Preparation Instructions
Cut chicken into 1 1/2 inch cubes.
Mix the remaining ingredients thoroughly and check salt. Marinate the chicken for 2 hours or overnight in a sealed non-reactive container. Zip lock bags work well.
Oil skewers and thread chicken, alternating with vegetables. Baste vegetables with marinade. Grill, turning and basting occasionally, for 5-6 minutes or until done.
Helpful Hints
The kababs can also be cooked under the broiler.
Serve with Basmati rice or couscous with lemon wedges. A salad of romaine lettuce with cucumbers and tomatoes, sprinkled with olive oil, lemon juice and salt will round out the meal.
Comments:
wonderful and with complete meal idea.
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Make it Again? Karin D. would make this recipe again.

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Make it Again? Jillian S. would make this recipe again.