Absolutely delicious. Really. Try this one.
Adapted from Grilled Lamb Kebabs by Deb at Smitten Kitchen
Lemon Yogurt Chicken Kebabs
- 1 and 1/2 lbs boneless chicken breast
- 1 lb plain yogurt, preferably Greek style (I used Fage Total)
- 1/4 cup Kalamata extra virgin olive oil
- zest of 1 medium lemon
- juice of 2 medium lemons, about 1/4 cup
- 2 tbsp Greek seasoning (or 1 tbsp dried marjoram and 1 tbsp dried oregano)
- 1 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
- marinated chicken
- 2 large red onions, chopped into 8 pieces each
- 3 bell peppers, chopped to 2-inch dice
- 3 small potatoes, diced to 1-inch
- Combine all ingredients except chicken and mix well to blend. Cut chicken into 1-inch cubes, add to yogurt marinade, and toss well to coat. Refrigerate for up to 2 days.
- Prepare grill.
- Soak bamboo skewers (or use iron skewers) in water to prevent scorching. Stack chicken, onion, bell pepper and potato pieces on the skewers.
- Grill kebabs over hot coals or medium flame until done; chicken should have external grill marks, feel springy but not spongy, reach an internal temperature of 170 degrees F with no pink flesh. Pull one kebab off the grill and test for doneness early. Keep kebabs warm on a plate tented with foil until all are done. Serve with brown rice or a green salad, tabouli, tzatziki or warm pita bread.
- Fresh herbs would also work well here; rosemary, sage or thyme would be excellent. It should be a fairly strong-flavored herb to stand up to the tangy yogurt and lemon flavors.
- The original recipe called for lamb, which would work quite well. Pork cutlet or shoulder would also work.
- Chunks of summer squash work nicely on kebabs if in season.
Refrigerated, 3 to 4 days. But it won’t last that long.