These chicken spiedini are easy and healthy, with no fat added. They are simply marinated with lemon zest and served with a low-fat yogurt sauce. Perfect for the starting of the barbecue season, when bikini time is just around the corner.
Course Main Course
Cuisine Italian
Keyword barbecue chicken breast, bbq chicken, bbq chicken breast
Season with salt, pepper and lemon zest on both sides
salt, black pepper, 1 lemon zest
Cook over a charcoal barbecue
Turn around to cook evenly
Prepare the yogurt sauce
Peel and grate the cucumber
1 cucumber
Squeeze the water out
Add the chopped parsley, mint and cumin
½ cup freshly chopped parsley, ½ cup chopped mint leaves, 1 teaspoon cumin
Squeeze 1 lemon juice
1 lemon juice
Add the yogurt, season with salt and black pepper
9 oz light Greek yogurt, salt, black pepper
Serve the chicken drizzled with the yogurt sauce
Video
Notes
Tips for making the best bbq chicken breast
I want to keep the meat nice and lean and cut down on extra unnecessary calories, so I only season with salt, pepper and lemon zest.
I cut the breast into strips and put them in the skewers to keep them uniform and even.
Once seasoned, I cook them in the barbecue turning them regularly to make sure they don't burn.
Once they are ready I put them aside and let them rest covered for few minutes so the moist is kept inside the meat.
If you don't have a charcoal barbecue you can use the grill or even the oven. Prepare the chicken the same way and cook in the oven at 390F - 200 C for 20 minutes on one side and turning it for 10 minutes on the other side.