No need for a heavy oil marinade to create a tasty chicken dish; this version imparts all the flavor you need, saturating the chicken in a mix of plain nonfat Greek yogurt, garlic and cumin.



  • 1 c. plain nonfat Greek yogurt
  • 2 clove garlic
  • ½ tsp. ground cumin
  • Kosher salt and black pepper
  • 1½ lb. boneless, skinless chicken breasts
  • 1 lb. tomatoes (such as plum, beefsteak, cherry or grape)
  • 1 shallot
  • ½ c. fresh flat-leaf parsley leaves
  • 1 tbsp. red wine vinegar
  • 2 tbsp. olive oil

DIRECTIONSYogurt Chicken Kebabs

  1. In a shallow baking dish, combine the yogurt, garlic, cumin, 1/2 tsp salt and 1/4 tsp pepper.
    Thread the chicken onto 8 skewers and add them to the yogurt mixture, turning to coat. Refrigerate for at least 10 minutes and up to overnight.
  2. Meanwhile, in a large bowl, combine the tomatoes, shallot, parsley, vinegar, oil, and 1/4 tsp each salt and pepper.
  3. Heat a grill or a grill pan over medium-high heat. Oil the grill and cook the chicken, turning occasionally, until cooked through, 8 to 10 minutes. Serve with the tomato salad.