Yogurt Marinated Chicken Kabobs
Hello, my name is Christina Dodd. And I’m addicted to Mediterranean food. Stuff almost anything into a pita, and I’ll scarf it down faster than you can say Bella Terra.
I started with an easy recipe I found in Sunset magazine, and I’ve tweaked it every which way from Sunday since then. I’ve upped the garlic (because I’m married and he’s stuck with me), I’ve switched the regular yogurt to tangy Greek yogurt, I’ve added everything from peppers to onions to zucchini. Which brings me to my theme: End of Summer.
For all you folks with a summer garden, this will be one of the hundreds of ways you can get rid of zucchini without sending zucchini bread to everyone you’ve ever met. Enjoy!
Yogurt-Marinated Chicken Kebabs
1 cup Greek yogurt
3 tsp. garam masala
2 tsp curry powder
3 garlic cloves, minced or pressed through a garlic press
1 tsp. salt
½ tsp. black pepper (preferably freshly ground)
1 ½ lbs. boneless, skinless chicken breast, cut into 1 ½ inch cubes
½ cup of Greek yogurt
½ cup crumbled feta cheese
1 tsp. fresh lemon zest
1 tbsp. chopped fresh mint
1 medium sweet onion, cut into 1 ½ inch pieces
1 bell pepper of any color, seeded and cut into 1 ½ inch pieces
2 zucchini, sliced into 1 ½ inch pieces
Combine the marinade ingredients in a large bowl. Add the chicken pieces, stir and leave the chicken at room temperature to marinate for 20 minutes.
Stir together feta sauce ingredients and set aside.
Thread the marinated chicken pieces along with all the vegetables your heart desires onto four metal 8 inch skewers. Discard the
marinade. Grill the kebabs over a preheated, medium-high charcoal or gas grill. Turn the kebabs once and admire the brown grill marks as you wait for the chicken to cook through (10-15 minutes total).
Serve the kebabs over couscous with the feta sauce. Yum!
Notes: Garam masala and curry powder can be found at Penzey’s Spices, Whole Foods, and any other place with fun spice mixtures. If you’re not into couscous, try quinoa. Impossible to say, but good to eat. Also, add any vegetables to the skewers that you have on hand, but be careful of stuffing the skewers too tightly — leaving it a little loose gives the meat and vegetables the chance to cook through.
But let’s not forget wine! The perfect wine pairing is Seghesio Old Vine Zinfandel or Seghesio Sonoma Zinfandel.
A final secret I’ll share with you — this is a healthy, low calorie recipe. Just don’t tell your family and they’ll never know.