Although I generally try to stay away from take-out for both my waistline and wallet, one of my favorite take-out options is a delicious Persian restaurant near my house. Between the amazing kabobs, garlicky hummus, and crunchy cucumber and tomato salad – I am always a happy girl. However I suspect that although it is definitely a healthier take-out choice, it is probably pretty high in calories and fat due to the sheer amount of oil they use.
Inspired by that, I set out to create my own kabobs at home using chicken breast, yogurt, parsley, fresh lemon, and lots of spices. Yogurt is one of my favorite things to use to marinate chicken since it’s lower calorie than oil and almost guarantees a moist chicken breast. While I opted to just use chicken in this recipe, you could definitely add some veggies to your kabobs. Red onion, peppers, tomatoes, and zucchini would be delicious.
Persian Chicken Kabobs
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- 1.33 lbs. boneless skinless chicken breast, cut into 1 inch chunks
- 1 cup nonfat plain yogurt
- 1/2 cup parsley
- 4 U garlic cloves, minced
- 1 U lemon, juice and zest
- 1 tsp. cumin
- 1 tsp. onion powder
- 1 tsp. black pepper
- 1 tsp. salt
- 1/2 tsp. paprika
- 1/2 tsp. coriander
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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