Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, low-carb yogurt chicken kebabs with steamed veggies. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Low-carb Yogurt Chicken kebabs with steamed veggies is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Low-carb Yogurt Chicken kebabs with steamed veggies is something that I’ve loved my whole life. They’re fine and they look fantastic.
Mix together the ingredients for a marinade in a bowl. Yogurt chicken kebabs with beet carpaccio. A rich curry and Greek yogurt-based marinade is the key to these radiant and juicy grilled low-carb chicken kebabs. This tender combo is served with thinly sliced beetroots and tangy cilantro vinaigrette.
To get started with this recipe, we must prepare a few ingredients. You can have low-carb yogurt chicken kebabs with steamed veggies using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Low-carb Yogurt Chicken kebabs with steamed veggies:
- Get 200 g chicken breasts
- Prepare Ground cumin
- Take Marinade
- Prepare 50 g 4% yogurt
- Get 0.5 tsp lemon zest
- Take 0.25 tsp lemon
- Get 0.25 tsp smoked papriks
- Make ready Cayenne pepper
- Take 0.25 tsp turmeric
- Take 0.5 tbsp olive oil
- Take 0.25 tbsp garlic
- Take 0.25 tbsp cumin
Serve with a salad or some low carb veggies. You'll have enough chicken and veggies left over to use in Grilled Chicken Salad. When reserved kebabs have cooled, remove chicken and vegetables from skewers, wrap well and refrigerate. Tasty yogurt chicken kebabs that you have to try!
Instructions to make Low-carb Yogurt Chicken kebabs with steamed veggies:
- Mix together the ingredients for a marinade in a bowl. Place the chicken breast(already cut into 2.5cm chunks) in a sealable plastic bag then pour in the marinade. Squeeze out all the air from the bag. Mix and mash the chicken to completely cover it in marinade.
- Marinade in the fridge for at least 1 hour but for best results overnight. After marinade assemble the kabobs.
- Pre-heat oven to 215° C / 415° F
- Evenly devide the kabob pieces into wooden skewers. Discard the leftover marinade from the chicken.
- Place the kabobs on a baking rack. Cook for 15-18 minutes, until the outer edges are brown and the chicken is cooked through.
- Garnish with fresh cilantro and your choice for a side dish. I suggest steamed veggies or basmati rice.
When reserved kebabs have cooled, remove chicken and vegetables from skewers, wrap well and refrigerate. Tasty yogurt chicken kebabs that you have to try! If you struggle with overcooking try yogurt marinade. I suggest a fragrant jasmine or basmati rice and steamed veggies. A classic and a favourite made keto-friendly.
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