Garlic Chicken Kabobs

I love garlic and grilling as I've mentioned before. This came out so good and tender. 

4 cloves garlic, minced
1/4 teaspoon salt
1/3 cup minced fresh cilantro ( I used dried cilantro-- both cilantro and parsley work well  
so don't sweat if you dont have cilantro on hand )
1/2 teaspoon ground coriander
1/4 cup reduced-fat plain yogurt
1 tablespoons lemon juice
1 1/4  teaspoon olive oil
1 pounds boneless skinless chicken breasts, cut into 1-inch cubes

Place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Add cilantro and coriander; crush together. Add the yogurt, lemon juice and oil; mix well. Pour into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 6 to 8 hours or over night.

Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Thread chicken on eight metal or soaked wooden skewers. Grill kabobs, covered, over medium heat for 3-4 minutes on each side or until juices run clear, turning once. Serve with dipping sauce.
( you can bake these @ 175 degrees for 21minutes on side then flipped them over and baked them for 21minutes on the other side.) 

2 garlic cloves, minced
1/3 teaspoon salt
1 tablespoons olive oil
1/2 cup reduced-fat plain yogurt

For dipping sauce, place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Mix in oil. Stir in yogurt. Cover and refrigerate until serving.

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