Monday, May 24, 2010

Mediterranean Herbed Chicken Kabobs

So, this post isn't very camera died right as I was preparing to take pictures of this dish. No worries though, it was so yummy that I will be making it again (and making sure the camera is charged). We're a big fan of anything Mediterranean, so this was right up our alley. Served with grilled zucchini, couscous and tzatziki, it's a great weeknight meal.

adapted from Joelen's Culinary Adventures
3-4 pounds boneless skinless chicken breasts
4 medium cloves garlic, minced
2 tablespoons grated lemon zest
juice of 1 lemon
1/4 cup olive oil
1/4 cup fresh parsley leaves, minced
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh rosemary, minced
bamboo skewers

Place the bamboo skewers in a shallow dish and cover with water to soak before using.

Cut the chicken into bite sized cubes and place in a gallon sized storage bag.Place the garlic, lemon zest, lemon juice, oil and herbs into the storage bag along with the chicken. Allow the chicken to marinate for 20-30 minutes.

Remove the bamboo skewers from the water and begin skewering chicken. Place the skewers on a hot grill until chicken is fully cooked.

Tzatziki Sauce
1 cup plain yogurt
1/2 large cucumber, seeded and chopped
zest of 1 lemon
juice of 1 lemon
1 T minced garlic
1/4 cup fresh rosemary leaves
1/4 cup fresh parsley leaves
1/4 cup fresh thyme leaves
Place all ingredients in the bowl of a food processor and process until smooth. Chill for at least 30 minutes before serving over grilled kabobs.


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