Wheatless Wednesday: Grilled Chicken Kebabs | KCET
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.
Grilled Chicken Kebabs
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.
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