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Dr. David Kim Kim Bariatric Institute

Grilled Chicken and Vegetable Kebabs with Yogurt Dressing


For the yogurt marinade and dressing:

  • 2 cups Honey Flavored Greek Yogurt
  • 2 cloves garlic, minced
  • juice and zest of 1 lemon
  • 1 tablespoon honey
  • 1/4 cup chopped, fresh mint leaves
  • salt to taste
  • freshly ground black pepper

For the chicken and vegetable kebabs:

  • 1 1/2 pounds skinless, boneless chicken thighs
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • 2 small red onions, peeled and cut into eigths
  • 2 medium zucchini, cut into 3/4-inch half rounds
  • 2 red bell peppers, cut into 1-inch pieces
  • 1/2 pound medium-sized mushrooms
  • 18 metal or bamboo (soaked in water) skewers
  • 1 lemon, cut into wedges

Cooking Instructions:

For the yogurt marinade and dressing:

  1. Combine the yogurt, garlic, lemon juice and zest, honey, mint, salt and pepper in a large mixing bowl and stir to combine.
  2. Divide the mixture in thirds: place one third (the dressing) in a decorative serving bowl, place another third (marinade for the chicken) in another large mixing bowl and leave the remaining third (marinade for the vegetables) in the original mixing bowl.

For the chicken and vegetable kebabs:

  1. Cut the chicken thighs in half and toss them with the yogurt marinade in one of the large bowls. Refrigerate for at least 1 hour or overnight.
  2. Stir the olive oil and lemon juice into the yogurt marinade in the remaining bowl. Add the onions and gently coat them with the marinade so they do not fall apart. Set the onions aside on a small plate and toss the zucchini, red peppers and mushrooms with the marinade. Carefully return the onions to the bowl and refrigerate for at least 1 hour or overnight.
  3. Preheat the grill to medium-high. Thread 6 of the skewers with chicken and 12 with vegetables.
  4. Grill the skewers until the chicken is cooked through, about 10 to 12 minutes, and the vegetables are tender, about 8 minutes. Arrange the chicken and vegetable kebabs on a serving platter and keep warm.
  5. Grill the pita bread until it is warmed, about 2 minutes, and cut into wedges. Garnish the platter of kebabs with lemon and pita wedges and serve it with the yogurt dressing.

Serving Size: 4oz (1 chicken kebab and 1 veggie kebab)

Nutrition Information:
Calories: 225
Fat: 14 g
Protein: 25 g
Sodium: 311 mg
Carbohydrate: 9 g
Fiber: 3 g
Saturated Fat: 3 g

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