Persian Keto Herbed Chicken Kabobs with Cucumber-Yogurt Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 800g boneless, skinless chicken thighs, cut into 1.5
• inch pieces
• 2 cups cucumber, peeled, seeded, and diced
• 1 cup plain Greek yogurt
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup fresh parsley leaves, chopped
• 2 cloves garlic, minced
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 8 wooden skewers

Instructions

1. In a large bowl, combine the chicken with mint, cilantro, parsley, garlic, lemon juice, 1 tablespoon of olive oil, salt, and pepper. Mix well, cover, and refrigerate for at least 30 minutes or up to 2 hours to marinate.
2. Meanwhile, prepare the cucumber yogurt sauce by combining diced cucumber, yogurt, remaining tablespoon of olive oil, salt, and pepper in a separate bowl. Mix well, cover, and refrigerate until ready to serve.
3. Preheat your grill or grill pan to medium high heat. Thread the marinated chicken onto skewers, discarding any excess marinade. Grill the kabobs for 6 8 minutes per side or until fully cooked and golden brown.
4. Serve the chicken kabobs warm with the cucumber yogurt sauce on the side for dipping.

Chef’s Insight

To ensure tender, juicy chicken kabobs, marinate the chicken pieces for at least 30 minutes before grilling. The marinade not only adds flavor but also helps to break down the proteins in the chicken, resulting in a more tender texture.

Notes

For an additional protein boost, consider serving these chicken kabobs with a side of grilled shrimp skewers or a mixed green salad.