Try this L Middle easter chicken recipe, or contribute your own.
Suggest a better descriptionIn a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.
Note: I've specified chicken thighs as opposed to boneless chicken breasts for this recipe because they are more flavorful, and less likely dry out. Additionally, the lemon juice in the marinade will make boneless chicken
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Serving Size: 1 Serving (488g) | ||
Recipe Makes: 50 Servings | ||
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Calories: 169 | ||
Calories from Fat: 158 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 9.6g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 7.1mg | 0 % | |
Potassium 74.4mg | 2 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 2.5g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 169
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