Spicy Garlic Chicken Kabobs with Pistachio Vegetables


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This amazing dish comes with all sorts of flavors. Not only are you making the chicken spicy with a garlic taste but it comes with pistachio vegetables.

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  • 2 whole (1 lb.) chicken breasts, boned and skinned
  • 1/2 lb. zucchini, halved lengthwise then thickly sliced
  • 1/2 lb. yellow squash, cubed
  • 1 large tomato, seeds drained, diced (8 oz.)
  • 1/2 C. natural California pistachios, coarsely chopped
  • 2 tsp. vegetable oil
  • Spicy Garlic Baste (recipe follows)
  • Yogurt Mint Sauce (recipe follows)

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Cube chicken and thread on skewers (note: if using bamboo skewers, soak in water for 15 minutes prior to threading). Brush with Spicy Garlic Baste until well coated. Barbecue over medium-hot coals or broil 3 inches from heat for about 8 minutes, or until done. (Do not overcook). Turn and brush with marinade about halfway through. Meanwhile, heat oil in skillet over high heat. Add zucchini and squash, stir-frying until tender-crisp, about 2 minutes. Reduce heat, add tomato, pistachios and remaining Garlic Baste. Stir-cook until hot and tender, about 2 more minutes. Turn onto platter and lay skewers on top. Serve with Cooling Yogurt Mint Sauce.

Spicy Garlic Baste Directions

Combine 6 tsp. minced garlic with 1/2 to 1 1/2 tsp. bottled red pepper flakes and 1/4 C. bottled fat-free vinaigrette or Italian dressing.

Cooling Yogurt Mint Sauce Directions

Combine 1 C. nonfat plain yogurt, 1/2 tsp. grated lime peel and 1 Tbs. finely chopped fresh mint. Makes 1 cup.

Yield: 4 Servings.

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