YIELD: SERVES 2 TOTAL TIME: 60 MINUTES |
| Ingredients 1 lb. boneless skinless chicken breasts 2 tsp extra virgin olive oil, divided ½ tsp ground allspice ¼ tsp kosher salt, divided ¼ cup plain low-fat Greek yogurt ¼ cup shredded cucumber, squeezed dry ¼ tsp minced garlic 1 tsp lemon juice 2 tsp fresh mint leaves, finely chopped 12 oz. radishes, trimmed and cut in half 1/8 tsp ground black pepper Cooking spray Directions: Cut the chicken into 1½-inch cubes or pieces and put them in a large bowl. Drizzle the chicken with half of the olive oil, then add the allspice and half of the salt. Toss well to evenly coat the chicken pieces. Cover and refrigerate for 30 minutes. While the chicken marinates, make the yogurt sauce. Combine the garlic, lemon juice, cucumber, yogurt and mint in a small bowl. Mix well and set aside until ready to use. In a large bowl, toss the radishes with the remaining olive oil, pepper, and remaining salt and place on a small parchment lined backing sheet in a single layer. Roast in a 450°F oven for 10 to 15 minutes or until fork tender. While the radishes roast, spray the grates of an outdoor grill (or an indoor griddle) with nonstick cooking spray and heat. Thread the chicken pieces evenly on 4, (8-inch) long skewers (see note). Grill the chicken skewers over medium-high heat, turning each kabob one-quarter turn every couple minutes, until the meat is browned all over, about 10 to 12 minutes. To serve, divide the radishes evenly onto two plates. Place two chicken kabobs on each plate with about 2 tablespoons plus 1 teaspoon sauce each. Note: If using wooden skewers, soak in water for about 20 minutes prior to use. |
| Nutrition Per Serving: 350 calories, 11g fat, 9g carbohydrate, 55g protein |
