Mediterranean Chicken Kabobs

I realize some of you may be confused as Cindy is our nutritionist and gourmet cook.  Why am I dipping my toe into the clean eating pool and posting a recipe,  you ask?  Well....this recipe is very easy and my whole family likes it!  For those reasons, I thought it was worth sharing!  It's the perfect Mother's Day menu!


For tahini yogurt sauce:

  • 1/2 cup Fage greek yogurt

  • 2 tbs. tahini

  • 2 tbs. lemon juice

  • 1/4 tsp. minced garlic

  • 1/4 tsp. kosher salt

  • 2 tbs. cool water

For the salad:

  • 1 tbs. olive oil

  • 2 tbs. lemon juice

  • 1 diced english cucumber

  • 1 diced green pepper

  • lots of grape tomatoes, halved

  • 2 tbs. chopped parsley

  • 1/2 cup no fat feta cheese

For the kabobs:

  • 1 lb. ground chicken

  • 1 finely diced onion

  • 1/3 cup chopped parsley

  • 1/2 tsp. cumin

  • 1/4 tsp. course pepper

  • 3/4 tsp. kosher salt

  • 1/4 tsp. smoked paprika

In a bowl, combine all the sauce ingredients and mix.  Put in refrigerator.

In another bowl, mix olive oil and lemon juice for salad.  Toss in vegis and parsley.  Add salt, pepper, and feta.  Cover and put in refrigerator.

Heat broiler with rack set about 6" below.  In a bowl, mix all kabob ingredients.  Shape into 8 ovals and place on a foil lined baking sheet.  Slide a skewer into each.  (I've also gone without the skewer and made more of a patty shape.  If you're pressed for time, eliminate the skewers.)

Broil until lightly seared on both sides and cooked through (about 4-5 minutes per side).  I've also grilled them using my grill pan.  Same timing applies; 4-5 minutes per side.  

Servings 4, 300 calories, 27 g protein, 12 g carbs, 3 g fiber, 9 g fat, 4 g sugar