Saturday, 25 April 2015
Spicy Chicken Kebabs with Greek Yogurt Sauce
We used 5 pieces of chicken on each kebab, so three large chicken breasts made 9 kebabs. You could stretch the number of kebabs by adding more veggies, such as cherry tomatoes or mushrooms and one less piece of chicken. Serve kebabs over rice or with a side of corn on the cob.
If you are using wooden skewers, be sure to soak them in water for 1 hour before assembling the kebabs to prevent burning.
Makes 9 kebabs
750g (3 large) boneless skinless chicken breasts, cut into 1 inch pieces
2 zucchinis, sliced
2 red bell peppers, cut into 1 inch squares
1 large onion, cut into 1 inch squares
For the marinade/1 cup (8 servings) of yogurt dipping sauce:
Zest of 1 lemon
Juice from 1 lemon
2 tbsp olive oil
2 tsp ground cumin
2 tsp coriander
1 tsp chili pepper flakes
2 tsp paprika
2 garlic cloves, minced
Salt and pepper, to taste
1 cup Greek yogurt
1/4 cup cilantro, chopped
Mix marinade spices, lemon zest, lemon juice, and minced garlic. Toss chicken pieces in half of the marinade and refrigerate for 1 hour.
Mix remaining half of marinade with Greek yogurt and refrigerate until serving.
Assemble kebabs, alternating between chicken, zucchini, peppers, and onions. Barbecue kebabs until chicken is fully cooked. Serve with Greek yogurt dipping sauce and fresh cilantro.
Nutrition (per 1 kebab--5 chicken pieces on each)
Dipping sauce (2 tbsp)