RECIPE BOX

Greek Chicken Kabobs

Posted

Ingredients:
(For the tahini-yogurt sauce)
1/2c Greek yogurt
2T tahini
2T lemon juice
1/4t minced garlic
1/4t kosher salt
2T cool water

(For the salad)
3T olive oil 2T lemon juice
½ English cucumber diced
1 green bell pepper, diced
1 heaping cup of grape tomatoes, halved
2T fresh parsley, chopped
1/4c crumbled feta

(For the kabobs)
1lb chicken, cut into 2” cubes
1 onion , finely diced
1/3c parsley, chopped
1/2t cumin
1/4t pepper
3/4t kosher salt
1/4t paprika
8 six-inch bamboo skewers, soaked in water for 30 minutes

DIRECTIONS:
1.    In a bowl, combine all sauce ingredients and whisk. Set aside.
2.    In another bowl, whisk together olive oil and lemon juice for the salad. Toss with vegetables and parsley. Add salt pepper and feta.
3.    Heat broiler with a rack set 6 inches below. In a bowl, toss together all kebab ingredients. Toss chicken in bowl and marinate for 1-2hrs. Skewer marinated chicken onto bamboo skewers
4.    Broil until lightly seared on both sides and cooked through, about 4 minutes per side. ■

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