Yes- you read that right, yogurt and chicken. Yogurt is a powerful ingredient that works brilliantly to tenderize meat, while adding a subtle tangy flavour. These chicken kabobs also feature lemon-garlic flavours which pair well with Greek inspired lemon potato wedges. All tied together with a yogurt mint sauce, pita and some fresh veggies, this is recipe is a healthy and hearty feast.
Protips: 1. Feel free to add vegetables to your kebabs. Red onion, bell peppers, zucchini and cherry tomatoes are great additions. 2. Be sure to cut your chicken and veg pieces so they're roughly the same size. This will allow an even cook on your kebabs. 3. Marinate your chicken overnight, or throughout the morning and day - the longer they are marinated for, the more flavour they'll have and the more tender they'll be. 4. If using wooden skewers, prepare them by soaking in water for 10 minutes. If using metal skewers, no prep is necessary.
Substitutions: The recipe calls for chicken thighs; however, chicken breast works just as well.
Prep time: 30 mins (including minimum marinating time)
Cook time: 1 hour and 15 minutes (cook time for kebabs is only 15 minutes)
Serves: 3-4 people
Ingredients
Chicken kebabs
1 pound of boneless chicken thighs (about 4-5 chicken thighs)
1/3 cup (plain) Greek yogurt
1/4 olive oil (and more at your disposal)
4 lemons, juiced and 1 zested
4-5 garlic cloves, minced
2 tbsp. dried oregano
1 tbsp. paprika (smoked or regular)
2 tsp. crushed red pepper
Salt and pepper to taste
Lemon potatoes
2-3 yukon gold potatoes, peeled
1/4 cup lemon juice
1/4 cup olive oil
2 garlic cloves, minced
1 tsp. dried oregano
1 tsp. paprika
1 tsp. salt
1 tsp. black pepper
1 cup chicken or lamb stock
Yogurt mint sauce
1/2 cup Greek yogurt
1 clove of garlic, minced
3 tbsp. finely chopped mint
1 tbsp. lemon juice
Requires
Grill pan or bbq
Casserole/baking dish
Skewers
Freezer bags or marinating bowls
Mixing bowls
Directions
Chicken Kebabs
1. Slice the chicken thighs into about 1-inch pieces. Place the chicken pieces in a freezer bag or bowl and set aside.
2. Add the Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons into the bowl then juice that lemon with the remaining three lemons and add to the bowl. Add the garlic, oregano, paprika, crushed red pepper, salt and black pepper and stir. Pour most of marinade into the freezer bag or the bowl with the chicken pieces and reserve a small bowl of the marinade for basting. Marinate the chicken for a minimum of 30 minutes in the refrigerator.
3. When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
4. Thread the chicken on the skewers. Discard any of the remaining marinade that had the chicken in it.
5. Grill the chicken, basting the kebabs with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through, about 10-15 minutes or until the chicken juices run clear.
Lemon Potatoes
1. Cut potatoes into thick wedges and let them sit in water while preparing the marinade.
2. Combine and mix all other ingredients in a freezer bag or bowl.
3. Dry off potatoes and place them in the freezer bag or bowl, mixing them to ensure they're evenly coated with the marinade. Marinate for a minimum of 30 minutes.
4. Preheat oven to 400 degrees.
5. Place potatoes in a casserole dish or a baking dish and roast for 1 hour and 10 minutes
6. Broil for up to 5 minutes to make them crispy
Yogurt Mint Sauce
1. Combine all ingredients in a small bowl, stir well and combine.
2. Enjoy!