Middle Eastern Chicken Kebabs


  • 1 1/4 cups plain low fat yogurt
  • 1/2 cup chopped parsley
  • 2 tablespoons prepared hummus
  • 1 tablespoon minced garlic
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground cayenne pepper
  • 1 1/2 pounds boneless, skinless chicken breast, cubed into 24 (1 1/2-inch) pieces
  • 1 medium red onion, cut into 24 (1-inch) chunks
  • 24 California Black Ripe Olives, whole, pitted
  • 8 (10 inch) wooden skewers, soaked in warm water


Whisk together 1/2 cup yogurt, 1/4 cup parsley and hummus in a small mixing bowl. Cover, refrigerate and set aside. In a large mixing bowl, combine remaining yogurt and parsley with the garlic, turmeric, cumin and cayenne. Toss chicken into mixture until evenly coated. Cover and marinate for at least 30 minutes. Assemble kebabs by threading each skewer with three California Ripe Olives, three red onion chunks and three pieces of chicken in an alternating pattern. Season assembled skewers with salt and grill over medium-high heat for 6-8 minutes until cooked through, turning to brown evenly on each side. Transfer cooked skewers to serving plates accompanied with approximately 1/4 cup of yogurt hummus dipping sauce.

* Serving Suggestion: Slide cooked chicken and vegetables from skewers onto a piece of lavash or pita bread and drizzle with hummus yogurt sauce.

Nutritional Analysis Per Serving: Calories 293, Fat 7g, Cholesterol 103mg, Sodium 468mg, Carbohydrate 13g, Protein 44g, Calories from fat 22%.