Coriander Chicken Kebabs with Cilantro Kefir Sauce
Tender chicken pieces marinated in kefir and garlicky cilantro kefir sauce to top it off.
Servings 6 people
Ingredients
Chicken Kebabs
- 2 pounds organic chicken breast (3 fillets)
- 1 cup organic whole milk kefir
- 2 ½ tablespoon freshly-ground coriander
- 2 teaspoons unrefined salt
- ½ teaspoon white pepper
- 1 fresh lemon slices, optional
- 10 wooden skewers
Kefir Sauce
- 1 ½ cup organic whole milk kefir
- ½ cup finely minced fresh cilantro
- 4 garlic cloves, minced
- 1 ½ teaspoon unrefined salt
Instructions
Chicken Kebabs
- Cut chicken breasts into 1 - 1-½" pieces and place in a medium glass bowl. Add rest of marinade ingredients, except lemon slices, and combine well. Set aside in the refrigerator for 2 hours or overnight.
- Thirty minutes before cooking, remove chicken from refrigerator and allow to come to room temperature. Soak skewers in water. Preheat oven to 400 F degrees.
- Thread chicken pieces onto skewers and add a lemon slice in the center. Place on a prepared baking sheet. Bake for 20-25 minutes or until chicken is cooked through, turning once mid-cooking. Broil for the last minute or two.
Kefir Sauce
- Combine kefir, finely chopped cilantro, garlic and salt together in a small bowl.
To Serve
- Serve chicken kebabs on a bed of rice, buckwheat, quinoa or green mix for a low-carb meal. Drizzle with kefir sauce.
Notes
Total time does not include marinating chicken.