Low Sodium Chicken Kabab
Elevate your grilling game with this flavorful and heart-healthy Low Sodium Chicken Kabab recipe! Tender chunks of marinated boneless chicken breast are infused with a zesty blend of Greek yogurt, lemon juice, garlic, ginger, and warm spices like cumin, coriander, and turmeric. Paired with vibrant bell peppers and red onion, these kababs are grilled to smoky perfection, delivering juicy, flavorful bites without the extra salt. Ideal for anyone seeking a low-sodium meal option, this recipe is ready in under an hour of active prep and pairs beautifully with a crisp salad or low-sodium dipping sauce. Perfect for a family dinner or your next barbecue, these kababs are as healthy as they are irresistible!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breast
- 0.5 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped
- 1 large red onion, cut into 1-inch pieces
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1-inch pieces
- 8 wooden skewers
Instructions
Dice the chicken breast into 1-inch cubes and set aside.
In a large mixing bowl, combine Greek yogurt, lemon juice, minced garlic, minced ginger, ground cumin, ground coriander, paprika, turmeric powder, black pepper, and olive oil. Mix well to form the marinade.
Add the chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for better flavor.
Soak the wooden skewers in water for at least 30 minutes to prevent them from burning during grilling.
Preheat the grill to medium-high heat.
Thread the marinated chicken pieces onto the skewers, alternating with pieces of red onion and the three colors of bell peppers.
Place the skewers on the preheated grill and cook for about 12-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
Once cooked, remove the skewers from the grill and sprinkle the chopped fresh cilantro over the kababs.
Serve the chicken kababs hot with a side of vegetable salad or low-sodium dipping sauce of your choice.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 378 mg | 16% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 35.8 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2950 mg | 63% | |
*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.
