These grilled chicken kabobs really hit the spot during this oppressive heat wave. The tangy lemon-yogurt marinade gives the chicken a nice bite. These are so delicious right off the grill or served on a fresh grilled pita. I love making kabobs ever since my son gave me a package of "fire wires." These are a must have grilling device that you can find in kitchen stores. I have every kind of skewer imaginable but these are the best. They are essentially a flexible wire, about 75cm long that can hold a lot and the flexibility allows you to place it on the grill in any configuration. They are very easy to pick up and turn and the food slides off of them quite easily. I threaded one with chicken and the other with veggies for a wonderful kabob meal tonight, accompanied by some baby carrots freshly picked from my garden. This time I used dill in my yogurt marinade but I have also used thyme. I sprinkled a bit of cilantro over the chicken before serving. If you like kabobs, and have fresh herbs in your garden, you will love this recipe!
Tangy Grilled Chicken Kebobs
3 plump, boneless chicken breasts
1/2 cup Greek plain yogurt (add extra if you want to serve the chicken with a dipping sauce)
1 lemon
1/2 T chopped fresh dill (or one teaspoon of chopped fresh thyme or oregano).
salt and pepper
1. Cut the chicken into kabob size cubes of uniform size, about 1.5 inches.
2. In a glass marinating container, mix the yogurt, juice from one lemon, and zest from the lemon skin, and the fresh herb (dill, thyme, or oregano).
3. Add the chicken and mix thoroughly so it is coated with the yogurt marinade. let chicken marinate for at least 6 hours. (note: if you want to serve the yogurt mixture as a cool, refreshing dipping sauce for the chicken, make an extra batch by halving the yogurt, lemon, and herbs).
4. Thread chicken on skewers and grill until done on medium-high heat for about 15 minutes, turning every 5 minutes.
Serve with grilled vegetables. Enjoy!
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