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.
For the past five years, a parched California has meant beekeepers have been struggling. However, while the holistic effects of recent rains have yet to be determined, for the beekeeping community here in L.A., the benefits are immediate and noticeable.