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Nutrition Facts
Serving Size 1 (222g) Recipe makes 4 servings
Calories 217
Calories from Fat 19		(9%)
Amount Per Serving		%DV
	Total Fat 2.2g	3%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 99mg		33%
Sodium 147mg		6%
Potassium 575mg		16%
Total Carbohydrate 4.6g		1%
	Dietary Fiber 0.1g	0%
	Sugars 3.6g
Protein 42.2g		84%
detailed view... how is this calculated?

Low Fat Chicken Kabobs

Recipe #32985 | 30 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Chef Zenia =)
Jul 2, 2002

This is a great way to prepare chicken, it tastes great and it's good for you. A good alternative to typical barbecue food.

SERVES 4 -6 (change servings and units)

Ingredients

1 pinch saffron thread
3/4 cup plain nonfat yogurt
1 tablespoon chopped fresh mint or 1 teaspoon dried mint
1 small shallot, minced
1 clove fresh garlic, minced
1/4 teaspoon garlic powder
1 1/2 lbs chicken breast tenders, cut into 1 1/2 inch cubed pieces

Directions

1
Put saffron in a small cup with 2 tbsp hot water.
2
Let soak for a few minutes.
3
In a large shallow dish, combine yogurt, mint, shallot, fresh and granulated garlic.
4
Add saffron and soaking liquid.
5
Add chicken pieces; cover with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to 12 hours.
6
Light an outdoor grill or heat a stovetop grill pan.
7
Thread the marinated chicken pieces onto skewers.
8
Grill kebabs until chicken is no longer pink in the middle, about 5 minutes per side.

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Featured Reviews for This Recipe

From: BettyBP

On Jul 31, 2008

Made this recipe for dinner last night and it was fabulous. I did make a couple small changes as an extra tablespoon of yogurt and mint and I also used 2 shallots and 2 cloves of garlic. Marinated the chicken for around 6 hours and then added whole baby bella mushrooms and sliced green pepper before I put it on the skewers. I made sure the vegetables were covered with the marinade as well. Chicken was tender and delicious and we enjoyed this very much and will be making it again.

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From: justcallmetoni

On Oct 18, 2005

I think this has great possibilities but would probably tinker a bit more. Even the tiny amount of safron specified here seemed to overwhelm the other flavors in the marinade. I made a half batch and would suggest no more than 2 or 3 threads for a full one - this coming from someone who really like saffron. The combination of mint, shallots and saffron was quite good though a bit off balance for me. Glad to have come across this recipe and hope that others will give it a try. Thank you so much for sharing.

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