Lemon Herbed Yogurt Chicken Kabobs
Prep time
Cook time
Total time
These Lemon Herbed Yogurt Chicken Kabobs off a great Summer flavor to your typical Chicken Kabob. Marinate as long as you like, serve it with a baked potato or top it on a salad and dinner will not disappoint!
Serves: 4
  • 1½ lbs of Chicken Breast
  • 1 cup of plain low fat greek yogurt
  • 1 Lemon, zest & juice
  • 2 tbsp of fresh parsley, chopped
  • 1 tsp of pepper
  • 3 tbsp of low fat milk
  • Salt to taste
  1. Cut the chicken into large chunks and add them to a zip lock bag.
  2. In a bowl whisk together all of the ingredients. Season with salt. Add more milk if you want a thinner consistency.
  3. Add the marinade into the bag. Toss to coat all of the chicken. Refrigerate for at least an hour, the longer the better. I always marinated my chicken in the morning and let it sit all day.
  4. Light the grill and allow it to reach medium heat. Mine is usually at 350-400F.
  5. Add each kabob and grill for 7-9 minutes. Flip and cook for another 5 or until it is no longer pink in the middle.
Recipe by Momma's Meals at http://www.mommasmeals.org/lemon-herbed-yogurt-chicken-kabobs-sundaysupper/