Wheatless Wednesday: Grilled Chicken Kebabs

I'm loving the Mediterranean flavors of this dinner from Cook's Country. Give yourself enough time to marinate the chicken -- but not too much time -- and you'll have a crowd-pleaser on the grill. And if you've never had savory yogurt, this is your chance to try it with a perfect culinary pairing.

Photo courtesy Cook's CountryGrilled Chicken Kebabs
Serves 4
Don't skimp on the marinating time; any less than 3 hours and the chicken won't be as flavorful or tender. Conversely, marinating for more than 6 hours will make the chicken mushy. Serve with Yogurt-Herb Dipping Sauce (recipe below).

1/2 cup plain yogurt
1/2 cup extra virgin olive oil
4 cloves garlic,minced (about 4 teaspoons)
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon table salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes
2 tablespoons chopped fresh basil
3 tablespoons lemon juice
2 red bell peppers, cut into 1-inch pieces
1 large red onion

Whisk yogurt, 1/4 cup oil, 1 tablespoon garlic, thyme, oregano, salt, pepper, and cayenne in large bowl. Stir in chicken. Cover with plastic wrap and refrigerate 3 to 6 hours. Whisk remaining 1/4 cup oil, remaining teaspoon garlic, basil, and lemon juice in small bowl. Cover and refrigerate while chicken is marinating.

Remove chicken from yogurt marinade; discard marinade. Thread each skewer with 2 pieces pepper, 1 piece onion, 2 pieces chicken, and 1 piece onion. Repeat twice more, ending with 2 additional pieces of pepper. Grill over high heat until vegetables and chicken are charred around edges on all four sides and chicken is cooked through, about 3 minutes per side. Transfer to serving platter and brush kebabs all over with lemon dressing. Serve.

Yogurt-Herb Dipping Sauce
1 cup plain Greek yogurt
3 Tablespoons olive oil
2 Tablespoons lemon juice
1 garlic clove minced
1 Tablespoon minced fresh basil
1 Tablespoon minced fresh mint
1/2 teaspoon salt
1/4 teaspoon pepper
1 English cucumber peeled and grated (or you can just chop it very fine)

If you have time, drain and cucumber pieces in a mesh strainer. Mix ingredients together and serve with the kebabs.

About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
RSS icon

Previous

Wheatless Wednesday: BLT Potato Salad

Next

Burger King Calms Down On the Bacon

LEAVE A COMMENT Leave Comment