Eat Smart  |  Posted 10.16.14

Cypriot Chicken Kababs

Cypriot Chicken Kababs

A yummy Cyprus dish.

Makes 4 servings.


  • 12 oz chicken breast, boneless, skinless, cut into 12 even pieces
  • 1 zucchini, cut into 8 slices
  • 1 medium red bell pepper, cut into 8 pieces
  • 8 cherry tomatoes
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp apple cider vinegar
  • 1 tsp Dijon mustard (spicy brown may be substituted)
  • 1/2 tsp dried oregano
  • 2 cloves garlic, minced
  • 2 Tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • 12 fresh mint leaves
  • 1 cup frozen peas, cooked
  • 1 Tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1/2 tsp cumin
  • juice of one lemon


  • Whisk together marinade ingredients and set aside 1 tablespoon for basting later. In shallow dish, cover chicken with marinade until well coated. Cover and marinate in refrigerator for at least 2 hours.
  • Using four kabob skewers, arrange 3 pieces of chicken and 2 pieces each of zucchini, pepper and tomatoes per skewer. For easier grilling, start and end each skewer with chicken.
  • Coat grill lightly with oil to prevent sticking. Place skewers on medium-hot grill. Turn frequently and brush with reserved marinade. Cook for 18-25 minutes or until juices run clean. Cooking time will depend on size of chicken pieces and temperature.*
  • In meantime, for dressing, place ingredients in food processor or blender. Puree and set aside.
  • After removing kabobs from grill, let stand 5 minutes. Serve with dressing on side.
  • *An alternative cooking method is to pre-heat oven to 400 degrees. Place skewers on shallow baking dish on center rack. Bake 10 minutes. Baste and turn over, baste and bake for additional 10-15 minutes or until chicken is cooked through.

Per serving: 200 calories, 8 g total fat (<1 g saturated fat), 10 g carbohydrate, 21 g protein, 3 g dietary fiber, 105 mg sodium.

Recipe from American Institute for Cancer Research