Broiled Chicken Sesame Kabobs with Fresh Greens
Lean chicken strips marinated in lemon, soy and honey, threaded onto skewers and broiled until cooked through, then scattered with sesame seeds. Served over a crisp bed of mixed greens, red onion, grated carrot and radish, dressed with a tangy yogurt-lemon-soy dressing. Quick, protein-rich, and light--ideal for weeknight dinners when you want something fresh and satisfying without heavy cooking.
Ingredients
- 4 ounce boneless skinless chicken breast, cut into thin strips
- 3 tablespoon lemon juice, divided
- 1 ½ tablespoon soy sauce, divided
- 1 teaspoon honey
- 6 ounce mixed salad greens
- 1 red onion, thinly sliced
- 1 carrot, peeled and grated
- 1 bunch radish, trimmed, washed, and sliced
- 1 tablespoon sesame seeds
- 3 tablespoon plain low-fat yogurt
Instructions
- 1
Soak wooden skewers in water for at least 15 minutes.
- 2
Thread chicken strips onto skewers.
- 3
Mix lemon juice, soy sauce and honey. Brush over chicken and marinate at least 15 minutes.
- 4
Preheat broiler to high and line rack with foil.
- 5
Arrange greens on a serving platter and top with onion and carrot. Scatter radishes over.
- 6
Broil chicken kabobs until thoroughly cooked.
- 7
Remove and sprinkle with sesame seeds.
- 8
Mix yogurt with remaining lemon juice and soy sauce. Drizzle over salad.
Tips
Soak wooden skewers in water before threading chicken to prevent burning under the broiler.
Marinate chicken at least 15 minutes for better flavor absorption, or up to 2 hours in the refrigerator.
Mix the yogurt dressing just before serving to prevent it from becoming watery.
Good to Know
Cooked chicken keeps refrigerated up to 3 days in an airtight container. Dressing and salad components best kept separate and assembled fresh.
Marinate chicken up to 2 hours ahead. Prep salad vegetables and store separately. Mix dressing just before serving.
Serve warm kabobs immediately after broiling while sesame seeds are fragrant. Salad can be at room temperature or chilled.
Common Mistakes
Do not skip soaking skewers to avoid charring wood under the broiler.
Do not skip the broiler lining with foil to avoid drippings burning and creating smoke.
Do not overcook chicken past 8-10 minutes to avoid dryness.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I grill these kabobs instead of broiling?
Yes, preheat grill to medium-high. Cook 6-8 minutes per side until internal temperature reaches 165F, turning once halfway through.
What if I don't have wooden skewers?
Metal skewers work equally well and require no soaking. Alternatively thread chicken onto sturdy herb sprigs like rosemary.
How long can I keep the cooked kabobs?
Refrigerate cooked chicken up to 3 days covered. Reheat gently in a 300F oven for 5-10 minutes. Do not freeze after cooking as texture becomes tough.