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Cilantro & Lemon Marinated Chicken Kabobs

Cook the onions first so there’s plenty of room on the grill for the chicken skewers. Give the whole platter a spritz of lemon for a sunshiny delight. —Moumita Ghosh, Kolkata, West Bengal
  • Total Time
    Prep: 40 min. + marinating Grill: 20 min.
  • Makes
    6 servings

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 3 tablespoons lemon juice
  • 1-1/2 teaspoons salt
  • 1/2 cup water
  • 1/4 cup plain yogurt
  • 1 cup fresh cilantro leaves
  • 1/3 cup fresh mint leaves
  • 2 serrano peppers, sliced
  • 1 piece fresh gingerroot (1 inch), coarsely chopped
  • 4 garlic cloves, sliced
  • 3 medium sweet onions, cut crosswise into 1/2-inch slices
  • 4 tablespoons canola oil, divided
  • Lemon wedges

Directions

  • In a large bowl, toss chicken with lemon juice and salt; let stand 15 minutes. Meanwhile, place water, yogurt, herbs, peppers, ginger and garlic in a blender; cover and process until smooth. Stir into chicken mixture; refrigerate, covered, 2 hours.
  • Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush onions with 2 tablespoons oil. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until tender, turning occasionally.
  • Remove chicken from marinade; discard marinade. Thread chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until chicken is no longer pink, turning occasionally and brushing with remaining oil during the last 4 minutes. Serve with grilled onions and lemon wedges.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 kabob with 1/2 grilled onion: 224 calories, 12g fat (2g saturated fat), 63mg cholesterol, 651mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.

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