Greek Chicken Kabobs
This recipe for Greek chicken kabobs is garlic and herb marinated chicken and colorful vegetables, skewered and grilled to perfection. Serve these skewers with a creamy cucumber yogurt dip for an easy and delicious dinner
INGREDIENTS
- 1 1/4 pounds boneless skinless chicken breast cut into 1 inch chunks
- 2 tablespoons of lemon juice
- 3 tablespoons of olive oil
- 1/2 teaspoon sugar
- 1 teaspoon dried oregano
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 red bell pepper cored, seeded and cut into 1 inch pieces
- 1 red onion peeled and cut into 1 inch pieces
- For the yogurt sauce:
- 1 cup of plain Greek yogurt
- 2 teaspoons olive oil
- 1 tablespoon minced red onion
- salt and pepper to taste
- ½ cup minced cucumber I prefer the small persian cucumbers
- ¼ cup minced fresh parsley
- Optional garnishes: lemon wedges chopped parsley
INSTRUCTIONS
- For the chicken skewers:
- Combine the lemon juice, olive oil, oregano, salt, sugar, pepper and garlic, along with 1 tablespoon of water, in a bowl. Add the chicken pieces and toss to coat. Marinate for at least 30 minutes or up to 8 hours.
- Heat a grill or grill pan over medium or preheat the broiler.
- Remove the chicken from the marinade and thread the chicken pieces, red bell pepper and red onion onto 4 skewers.
- If grilling, place the chicken on the grill and cook for 5 minutes on each side or until chicken is cooked through.
- For broiling, broil for 8-10 minutes or until chicken is cooked through.
- While the chicken is cooking make the sauce.
- For the yogurt sauce:
- Mix together the greek yogurt, olive oil, cucumber and parsley. Season with salt and pepper to taste. Refrigerate until ready for use.
- Serve the chicken skewers with the yogurt sauce. Garnish with parsley and lemon wedges if desired.
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