Healthy Eating in May : Moroccan Chicken Kebabs

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1/4 cup nonfat plain yogurt                                                        marinated-chicken-skewers-tf
1/4 cup chopped fresh parsley, plus extra for garnish
2 tablespoons chopped fresh cilantro
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
1 pound boneless, skinless chicken breasts, trimmed of fat and cut into 1-inch pieces
2 small bell peppers, (red and/or yellow), cored, seeded and cut into 1 1/2-inch pieces
1 medium zucchini, cut into 1/4-inch-thick rounds


  1. Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
  2. Meanwhile, preheat grill or broiler. Blanch bell peppers in boiling salted water for 3 minutes. Remove with a slotted spoon and refresh with cold water. Blanch zucchini for 1 minute. Drain and refresh with cold water.
  3. Alternate chicken cubes, peppers and zucchini on skewers. Grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side. Garnish with a sprinkle of chopped parsley.

Nutritioal Facts

201 calories 5 grams fat 66 milligrams cholesterol
10 grams carbohydrates 29 grams protein 3 grams fiber
383 milligrams sodium 600 milligrams potassium 0 grams added sugars


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