Dinner
Chicken Skewers with Garlic Yogurt Sauce
4 servings · 45 minutes
408calories
54 gprotein
31 gcarbs
8 gfat
Per serving
Ingredients
For 4 servings
- 700 g chicken breast
- 100 g Greek yogurt, 0% (for the marinade)
- 10 g olive oil (1 tablespoon)
- 30 g lemon juice (1)
- 2 cloves garlic for the marinade
- 200 g red bell pepper (1 large)
- 100 g red onion (1)
- 250 g zucchini (1)
- 250 g Greek yogurt, 0% (for the sauce)
- 1 clove garlic for the sauce
- 5 g fresh dill
- 320 g cooked bulgur (approx. 80 g dry)
- 200 g tomato (2)
- 200 g cucumber (1/2)
- 1 teaspoon smoked paprika, 1 teaspoon oregano, 1/2 teaspoon ground cumin, salt, pepper
Instructions
- Cut the chicken breast into 3 cm cubes. Mix the marinade yogurt with the oil, half the lemon juice, crushed garlic and spices, and toss the meat in it. Refrigerate for at least 30 minutes, but it can stay in the fridge all day.
- If using wooden skewers, soak them in water for 20 minutes so they don't burn. Cut the bell pepper, red onion and zucchini into pieces roughly the same size as the meat.
- Thread the meat and vegetables alternately onto 12 skewers, with 3 pieces of meat per skewer. Don't press them tightly together, as the meat won't cook evenly.
- Cook the bulgur according to package directions, usually in twice the amount of salted water for 10-12 minutes.
- Grill the skewers in a hot grill pan or on a grill, turning every 2-3 minutes, for a total of 10-12 minutes until all sides are browned and the center of a halved cube is white.
- Sauce: grate the garlic into the yogurt, mix in the finely chopped dill, remaining lemon juice, salt and pepper. Dice the tomato and cucumber and salt them.
- Serve the skewers with the bulgur, salad and sauce.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
