It is supposed to be grilling season but we have had nothing but rain this summer. We attempted to swim in glimpses of sunlight and it was almost fun. The pool still feels cold from all the rain despite our attempt to walk everyone and work up a sweat. But it isn't memorial day without some kind of grill action no matter how hesitant you are. I didn't hesitate at all sending Steven out there to grill us up some chicken kebabs.
Yogurt Marinated Chicken Kebabs
Adapted from Delicious on a Dime
Ingredients
Combine:
1 cup plain greek yogurt
2 tablespoonds lemon juice
1 teaspoon ground coriander
3 crushed garlic cloves
Marinate:
2-4 lbs chicken breast, cut into 1 inch cubes
Skew:
1 onion, cut into 1 inch chunks
1 red pepper cut into 1 inch chunks
Instructions:
1. In a gallon size zip lock bag combine the yogurt, lemon juice, coriander, and garlic. Season with pepper. Add chicken to the bag and rub the chicken around to cover in marinade. Refrigerate between 2 hrs- Overnight.
2. Soak wood skewers in water for 30 minutes. Wipe the excess yogurt off the chicken. Brush the onion and peppers with olive oil. Skew the chicken, onions, and bell pepper.
3. Grill over medium high heat, turning through-out, for about 12 minutes. Serve with rice or pita bread.
Next time:
We plan to make a greek yogurt, lemon juice dipping sauce.
