Low Fat Mini Kebabs with Yogurt Mint Sauce
Delight your taste buds with these vibrant and healthy Low Fat Mini Kebabs with Yogurt Mint Sauce! Perfect for a quick, nutritious meal, this recipe combines tender bites of juicy chicken breast with a colorful medley of red and yellow bell peppers, zucchini, and cherry tomatoes, all marinated in a smoky blend of cumin, paprika, and olive oil. Grilled to perfection, these kebabs pair beautifully with a creamy, zesty yogurt mint sauce that’s bursting with fresh lemon and aromatic garlic. With just 30 minutes of prep time and 15 minutes on the grill, this light and satisfying dish is an excellent choice for weeknight dinners, summer BBQs, or even as a guilt-free party appetizer. Packed with protein, vibrant veggies, and bold flavors, these low-calorie kebabs provide a wholesome, guilt-free option for the health-conscious foodie.
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Recipe Information
Ingredients
- 500 grams Boneless skinless chicken breast
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Zucchini
- 12 pieces Cherry tomatoes
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 12 pieces Skewers
- 250 grams Low-fat Greek yogurt
- 20 grams Fresh mint leaves
- 1 tablespoon Lemon juice
- 1 piece Garlic clove
Instructions
Cut the chicken breast into bite-sized cubes and place in a large mixing bowl.
Dice the red and yellow bell peppers into similarly sized pieces as the chicken.
Cut the zucchini into rounds, each about 1/2 inch thick.
Add the sliced bell peppers, zucchini rounds, and cherry tomatoes to the mixing bowl with the chicken.
In a small bowl, mix olive oil, ground cumin, paprika, salt, and pepper. Pour over the chicken and vegetable mixture. Toss to coat all pieces evenly.
If using wooden skewers, soak them in water for 10 minutes to prevent burning.
Thread the chicken, vegetables, and cherry tomatoes onto the skewers, alternating pieces.
Preheat a grill or grill pan over medium-high heat.
Place the skewers on the grill and cook for about 12-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are slightly charred.
Meanwhile, prepare the yogurt mint sauce: finely chop the mint leaves and crush the garlic clove.
In a bowl, mix the low-fat Greek yogurt, chopped mint, crushed garlic, and lemon juice. Stir until well combined.
Serve the mini kebabs hot, accompanied by the yogurt mint sauce on the side.
Nutrition Facts
Calories |
3279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1010 mg | 336% | |
| Sodium | 8266 mg | 359% | |
| Total Carbohydrate | 139.2 g | 51% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 76.8 g | ||
| Protein | 347.7 g | 695% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 696 mg | 54% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 6267 mg | 133% | |
*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.
