4 Serves
85 Mins
35 g
15 g
20 g
In a large mixing bowl, combine yogurt, tomato paste, olive oil, minced garlic, lemon juice, salt, and pepper to create the marinade.
Ingredients, vitamins, and health benefits
Olive Oil
Garlic
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
EgyptianVitamin E
2 mg / 15 mgVitamin K
70 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
24 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
122 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
924 mg / 1,250 mgPotassium
972 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
105 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
16 g / 20 gCholesterol
177 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Add the cubed chicken breast to the bowl, coat thoroughly, and refrigerate for at least one hour to allow the flavors to penetrate.
Thread the marinated chicken onto wooden skewers and prepare the grill or a heavy-bottomed frying pan.
Cook the skewers over medium-high heat, turning occasionally, until the chicken is golden brown and cooked through.
Salt
Salt And Pepper
Yogurt
Tomato Paste
Chicken Breast
Vitamin A
9 µg / 900 µgVitamin C
8 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
70 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
24 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
122 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
924 mg / 1,250 mgPotassium
972 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
16 g / 20 gCholesterol
177 mg / 300 mgCaffeine
0 mgNet Carbs
38
g25
g20
g
IrishZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
105 µg / 55 µgAlcohol
0 g