Low Sodium Mini Kebabs with Yogurt Mint Sauce
Elevate your grilling game with these vibrant and flavorful Low Sodium Mini Kebabs with Yogurt Mint Sauce! Perfect for health-conscious cooks, this recipe features juicy marinated chicken breast alongside an array of colorful vegetables like red bell peppers, zucchini, and red onion, all threaded onto skewers for easy serving. The low sodium marinade—made from olive oil, cumin, paprika, garlic powder, and a dash of black pepper—packs bold, smoky flavors without the need for added salt. Pair these perfectly grilled skewers with a cool, creamy yogurt mint sauce, infused with fresh mint, lemon juice, and a hint of honey. Ready in just 40 minutes, these kebabs are ideal for weeknight dinners, cookouts, or as a crowd-pleasing appetizer. Healthy, delicious, and visually stunning, this recipe strikes the perfect balance between nutrition and taste!
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Recipe Information
Ingredients
- 1 pound Chicken breast, boneless and skinless
- 1 large Red bell pepper
- 1 medium Zucchini
- 1 medium Red onion
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 cup Plain Greek yogurt
- 0.25 cup Fresh mint leaves, chopped
- 1 tablespoon Honey
- 1 tablespoon Lemon juice
- 12 pieces Skewers
Instructions
Cut the chicken breast into 1-inch cubes. Set aside in a bowl.
Cut the red bell pepper, zucchini, and red onion into 1-inch chunks.
In a large bowl, combine olive oil, ground cumin, paprika, black pepper, and garlic powder. Mix well to create the marinade.
Add the chicken cubes to the marinade and toss to coat evenly. Let marinate for at least 15 minutes.
Meanwhile, soak the skewers in water if they are wooden, to prevent burning.
Thread the marinated chicken, red bell pepper chunks, zucchini slices, and red onion pieces onto the skewers, alternating ingredients for a colorful display.
Preheat a grill or grill pan over medium-high heat.
Grill the skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
While the kebabs are grilling, prepare the yogurt mint sauce by combining the Greek yogurt, chopped mint leaves, honey, and lemon juice in a small bowl. Mix until smooth.
Serve the mini kebabs hot with a side of yogurt mint sauce for dipping.
Nutrition Facts
Calories |
3274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 5908 mg | 257% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 78.2 g | ||
| Protein | 354.3 g | 709% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 864 mg | 66% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 5980 mg | 127% | |
*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.
