Low-carb Yogurt Chicken kebabs with steamed veggies. Yogurt chicken kebabs with beet carpaccio. A rich curry and Greek yogurt-based marinade is the key to these radiant and juicy grilled low-carb chicken kebabs. This tender combo is served with thinly sliced beetroots and tangy cilantro vinaigrette.

I suggest a fragrant jasmine or basmati rice and steamed veggies. This particular beef kebab has Greek and Middle Eastern inspirations with the mint, pine nuts, and yogurt sauce. A must try recipe of beef kebabs with cucumber sauce for your next outdoor activity. You can have Low-carb Yogurt Chicken kebabs with steamed veggies using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Low-carb Yogurt Chicken kebabs with steamed veggies

Prepare 200 g of chicken breasts.
Prepare of Ground cumin.
It's of Marinade.
Prepare 50 g of 4% yogurt.
Prepare 0.5 tsp of lemon zest.
Prepare 0.25 tsp of lemon.
Prepare 0.25 tsp of smoked papriks.
Prepare of Cayenne pepper.
It's 0.25 tsp of turmeric.
It's 0.5 tbsp of olive oil.
You need 0.25 tbsp of garlic.
Prepare 0.25 tbsp of cumin.

Serve with a salad or some low carb veggies. You'll have enough chicken and veggies left over to use in Grilled Chicken Salad. When reserved kebabs have cooled, remove chicken and vegetables from skewers, wrap well and refrigerate. Roasted vegetable kebabs made with cauliflower, carrots, and Brussels sprouts, served with curried Roasted fall veggie kebabs served with curried chickpeas and a tangy, minty yogurt sauce, from Blue Apron.

Low-carb Yogurt Chicken kebabs with steamed veggies step by step

Mix together the ingredients for a marinade in a bowl. Place the chicken breast(already cut into 2.5cm chunks) in a sealable plastic bag then pour in the marinade. Squeeze out all the air from the bag. Mix and mash the chicken to completely cover it in marinade..
Marinade in the fridge for at least 1 hour but for best results overnight. After marinade assemble the kabobs..
Pre-heat oven to 215° C / 415° F.
Evenly devide the kabob pieces into wooden skewers. Discard the leftover marinade from the chicken..
Place the kabobs on a baking rack. Cook for 15-18 minutes, until the outer edges are brown and the chicken is cooked through..
Garnish with fresh cilantro and your choice for a side dish. I suggest steamed veggies or basmati rice..

Thread chicken pieces on metal skewers, dividing equally. Mediterranean Chicken Kebabs are my new favorite. What I love about them first is the flavor, but second the fact that they are almost the full standalone meal. I made a Garlic Yogurt sauce for these Mediterranean Chicken Kebabs, but you can easily substitute that with this Traditional Greek Tzatziki. The yogurt marinade: This chicken is not the dry, boring chicken kebabs that you're used to!