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Cypriot chicken kebabs

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Makes 4 servings.

Ingredients

Kebabs

1 12-ounce chicken breast, boneless, skinless, cut into 12 even pieces

1 zucchini, cut into 8 slices

1 medium red bell pepper, cut into 8 pieces

8 cherry tomatoes

Marinade

1 tablespoon extra-virgin olive oil

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard (spicy brown may be substituted)

1/2 teaspoon dried oregano

2 cloves garlic, minced

2 tablespoons fresh parsley, chopped

Salt and freshly ground black pepper to taste

Dressing

12 fresh mint leaves

1 cup frozen peas, cooked

1 tablespoon extra-virgin olive oil

1 clove garlic, minced

1/4 teaspoon cumin

Juice of 1 lemon

Directions

  • Whisk together marinade ingredients and set aside 1 tablespoon for basting later. In shallow dish, cover chicken with marinade until well coated. Cover and marinate in refrigerator for at least 2 hours.
  • Using 4 kebab skewers, arrange 3 pieces of chicken and 2 pieces each of zucchini, pepper and tomatoes per skewer. For easier grilling, start and end each skewer with chicken.
  • Coat grill lightly with oil to prevent sticking. Place skewers on medium-hot grill. Turn frequently and brush with reserved marinade. Cook for 18 to 25 minutes or until juices run clean. Cooking time will depend on size of chicken pieces and temperature.*
  • In meantime, for dressing, place ingredients in food processor or blender. Puree and set aside.
  • After removing kebabs from grill, let stand 5 minutes. Serve with dressing on side.
Cook meat to recommended internal temperature.

*An alternative cooking method is to preheat oven to 400 degrees. Place skewers on shallow baking dish on center rack. Bake 10 minutes. Baste and turn over, baste and bake for additional 10 to 15 minutes or until chicken is cooked through.

Nutrition information

Serving size: 1 kebab. Amount per serving: 200 calories, 8g total fat (less than 1g saturated fat), 10g carbohydrates, 21g protein, 3g dietary fiber, 105mg sodium.

Source: American Institute for Cancer Research

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