Herbed yogurt does double duty as a marinade and dipping sauce for these colorful kebabs in this healthy dinner recipe. Serve with brown rice or quinoa and a green salad.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2016




Ingredient Checklist


Instructions Checklist
  • Combine yogurt, lemon zest, lemon juice, oregano (and/or marjoram), garlic, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Transfer 1/2 cup of the mixture to a small bowl and refrigerate until ready to use.

  • Add chicken to the remaining yogurt mixture and stir to coat. Let marinate at room temperature for 20 minutes or refrigerate up to 1 day.

  • Preheat grill to high.

  • Toss bell pepper and onion in a large bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Thread the marinated chicken, bell pepper and onion pieces alternately onto eight 8- to 10-inch skewers. (Discard marinade.)

  • Reduce grill heat to medium. Oil the grill rack (see Tip). Grill the skewers, turning once, until the chicken is cooked through and the vegetables are tender-crisp, 6 to 8 minutes per side. Serve with the reserved yogurt sauce for dipping.


Make Ahead Tip: Marinate chicken (Step 2) for up to 1 day in the refrigerator; refrigerate dipping sauce separately.

Equipment: Eight 8- to 10-inch skewers

An oiled grill rack keeps your food from sticking. Once your grill is good and hot, dip a folded paper towel in a little oil, hold it with tongs and rub it over the rack.

Nutrition Facts

291 calories; protein 25.1g 50% DV; carbohydrates 10.3g 3% DV; dietary fiber 1.5g 6% DV; sugars 6.7g; fat 16.3g 25% DV; saturated fat 3.9g 20% DV; cholesterol 79.2mg 26% DV; vitamin a iu 269IU 5% DV; vitamin c 41.3mg 69% DV; folate 23.1mcg 6% DV; calcium 146.2mg 15% DV; iron 1.5mg 8% DV; magnesium 37.5mg 13% DV; potassium 433.7mg 12% DV; sodium 544.7mg 22% DV; thiamin 0.1mg 12% DV.