Zahtar Chicken Kabobs with Grape-Leaf-Wrapped Tomatoes and Grilled Apricots

Serve these healthy kabobs with grilled pita slices and yogurt dip.

  • Servings: 6

Source: Martha Stewart Living, June 1997


  • 1 five-ounce onion, peeled
  • 16 ounces (2 cups) nonfat yogurt
  • 3 cloves garlic, peeled and minced
  • 2 teaspoons ground cumin
  • 2 tablespoons Zahtar, plus extra for sprinkling
  • 2 tablespoons dried oregano
  • 2 1/4 pounds skinned and boned chicken-breast halves, cut into 1-inch cubes
  • 36 cherry tomatoes, yellow and red if available
  • 18 grape leaves packed in brine, rinsed, and patted dry
  • 36 dried apricots
  • Olive-oil cooking spray


  1. Grate onion on large holes of a box grater. Combine with yogurt, garlic, cumin, zahtar, and oregano. Add chicken; combine. Cover with plastic; marinate 1 hour in refrigerator.

  2. Sprinkle tomatoes with zahtar. Wrap each with half a grape leaf; secure by slipping onto skewer. Place six on each skewer.

  3. Spray grill pan with cooking spray. Remove chicken from marinade; arrange six pieces on each skewer; do not pat off marinade. Discard remaining marinade. Sprinkle chicken with zahtar. Grill 5 to 7 minutes on each side or until cooked through. Grill wrapped tomatoes, 2 to 4 minutes on each side, until lightly browned. Place apricots on skewers, lightly spray with cooking spray, and sprinkle with zahtar. Grill 1 1/2 minutes on each side or until warm and tender. Serve with Healthy Tzatziki.

Cook's Notes

Zahtar is a Middle Eastern spice mixture.


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