Summer weather means it's time to get out the grill. These chicken kebab's are healthy, easy, and delicious! A great dairy recipe for June Dairy Month. Marinated with a tangy honey mustard yogurt sauce and grilled to perfection they are perfect for your next barbecue.
Yields: 4 Servings
1 1/2 pounds boneless skinless chicken breast
3/4 cup 1% buttermilk
1/3 cup plain, low-fat yogurt
1/4 cup honey
3 tablespoons course ground Dijon-style mustard
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon black pepper
Cut chicken into cubes and place on 4-6 skewers. Place prepared skewers in marinade dish or carefully place in plastic sealable bag.
Combine buttermilk, yogurt, honey, mustard, basil, salt and pepper. Mix well. Remove 1/4 cup marinade, place in a clean bowl, cover and refrigerate. Place remaining marinade on prepared chicken. Cover, refrigerate several hours or overnight. Turn kabobs occasionally during marinating.
Preheat grill or coals to medium-hot. Remove chicken from marinade; discard marinade. Place kabobs on grill. Turning frequently, grill kabobs approximately 8-10 minutes or until chicken is cooked thoroughly. Baste chicken with reserved marinade 2-3 times during grilling process. Serve immediately.
*For variation and color, try alternating cubes of chicken with chunks of fresh vegetables- peppers, mushrooms, onions etc.
*Kabobs may be broiled. Spray rack of broiler pan with non-stick spray. Place kabobs on broiler rack. Broil 4-5 inches from heat for 5-8 minutes on each side or until chicken is cooked thoroughly. Brush fresh reserved marinade on chicken during broiling process.
*This recipe is an adaptation from "Celebrate June Dairy Month" by American Dairy Association.