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Chicken, Mint, and Cucumber Kabobs
Source: dLife

A cool and refreshing twist on a classic kabob.

Prep Time: 20 minutes
Cook Time: 5 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 116.4
Total Carbs 2.7 g
Dietary Fiber 0.1 g
Sugars 1.7 g
Total Fat 7.8 g
Saturated Fat 1.3 g
Unsaturated Fat 0.1 g
Potassium 129.1 mg
Protein 8.0 g
Sodium 212.7 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 3/4 cup  light mayonnaise
0.3333 cup  low fat buttermilk
3 tbsp  fresh chopped green onion
1 tbsp  fresh tarragon
1 tbsp  fresh dill weed
2 tsp  white wine vinegar
0 1/2 each  small cucumber, peeled
3 cup  cold water
0 1/2 lb  boneless skinless chicken breasts
0 1/2 oz  fresh mint
0 1/4 cup  Cucumber, with skin, fresh, slices
  1. Combine mayonnaise, buttermilk, green onions, tarragon, dill, and white wine vinegar in a blender or food processor and blend until smooth.
  2. Place lid or plastic wrap over top and place in refrigerator.
  3. Slice the cucumber lengthwise into 4 sections. Slice each section crosswise into 6 (1/4 inch slices), you will end up with 24 sections.
  4. Add water to a saucepan and bring to a boil. Put chicken in boiling water and cook for 4 minutes, make sure chicken is cooked through.
  5. Strain chicken and let cool.
  6. Place 1 chicken piece, 1 cucumber slice, and 1 mint leaf onto one of the skewers. Continue this process until all the skewers are full.
  7. Wrap skewers in plastic wrap and place in refrigerator.
  8. Serve with sauce and garnish with cucumber slices if using.

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