Low Fat Grilled Chicken Kebab
Enjoy guilt-free grilling with this flavorful Low Fat Grilled Chicken Kebab recipe, perfect for a healthy yet satisfying meal. Made with lean, boneless chicken breast marinated in a zesty blend of low-fat yogurt, lemon juice, garlic, and aromatic spices like cumin and paprika, these kebabs are infused with rich Mediterranean-inspired flavors. Threaded alongside vibrant bell peppers and red onions, they’re ideal for a balanced dish that’s both delicious and visually stunning. Quick to prepare, easy to cook, and packed with protein, these kebabs are grilled to perfection, offering tender, juicy bites with a slight char. Served hot and garnished with fresh parsley, this recipe is perfect for summer barbecues, weeknight dinners, or meal prep. Suitable for those seeking a low-fat, high-protein option, it’s a wholesome alternative without compromising on taste.
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Recipe Information
Ingredients
- 500 grams Boneless Skinless Chicken Breast
- 120 grams Low-fat Yogurt
- 2 tablespoons Lemon Juice
- 3 cloves Garlic
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoons Fresh Parsley
- as needed Olive Oil Cooking Spray
- 1 large Bell Pepper
- 1 Red Onion
Instructions
Start by cutting the boneless, skinless chicken breast into 1-inch cubes.
In a large bowl, combine low-fat yogurt, lemon juice, minced garlic, ground cumin, paprika, salt, and black pepper. Mix well to form the marinade.
Add the chicken cubes to the marinade, ensuring all pieces are evenly coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for better flavor absorption.
While waiting, soak wooden skewers in water if using, to prevent them from burning on the grill.
Prepare the vegetables by cutting the bell pepper and red onion into similar 1-inch chunks.
Thread the marinated chicken pieces, along with chunks of bell pepper and red onion, onto the skewers, alternating between chicken and vegetables.
Preheat your grill or a grill pan over medium-high heat and lightly coat with olive oil cooking spray.
Place the kebabs on the grill and cook for about 12-15 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
Remove the kebabs from the grill and let them rest for a couple of minutes before serving.
Garnish with freshly chopped parsley before serving, if desired.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2805 mg | 122% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 21.8 g | ||
| Protein | 150.5 g | 301% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 426 mg | 33% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2256 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
