🍢Delish-Shish😄
This is a recipe that’s great to put on the dinner rotation. It’s easy to pull together and you can actually do most of the prep the night before. The next day you’re ready to go and this dinner is on the table in no time flat. Greek yogurt has long been a favorite ingredient around my house. In this kebab, boneless, skinless chicken is cubed then marinated in creamy and fresh, fat-free Greek yogurt, lemon and herbs. You can make this anytime of year, on your outdoor grill or use your indoor grill pan. Served over brown rice or quinoa with a light salad, it’s a perfect weeknight dinner. Try these Lemon and Rosemary Chicken Kebabs. I think you’ll see why I call them “Delish-Shish-Kebabs”.
Another one of my most favorite kebabs is made with lamb, marinated in olive oil, garlic and plenty of rosemary. It’s the Greek lamb kebab that I find completely irresistable. Kebabs are always better, in my opinion, grilled on charcoal BBQ’s. But lets face it, we don’t always have time or weather for that, so if you’re like me, you don’t mind a little indoor grill time either. My grill pan is one of my “can’t-live-without” low tech kitchen gadgets. I use it at least once a week.
The Marinade
Not only does yogurt add flavor to the marinade, but it actually works as a tenderizer.
First rinse and pat dry your boneless, skinless breasts of chicken. I use about 1 1/2 lbs of chicken, enough for 4 people. Cut the chicken into even size pieces, about 2 inches squared, or close.
In a medium sized glass bowl, add 1 cup of Greek yogurt, lemon juice from 1 large lemon, lemon zest, about 2 tablespoons, from 2 lemons. Add 3/4 teaspoon salt and 1/4 teaspoon of freshly cracked black pepper. Next add 4-5 cloves of chopped garlic. Mince 1 tablespoon of fresh rosemary. Add the garlic and the rosemary to the marinade along with 2 teaspoons of crushed, dried oregano. If you are using non-fat Greek yogurt, you need to add about 1 tablespoon of olive oil to the marinade.
Add the cubed chicken and toss to coat. Cover the bowl and let the chicken marinate, at least 3 hours, or up to 24 hours.
(If you are going to use wooden skewers, soak them in water overnight to prevent burning).
Lemon and Rosemary Chicken Kebabs
Cut one medium purple onion into pieces, about 1 1/2 inches wide. Clean and seed a large bell pepper and cut into equal sizes.
Remove the chicken from the refrigerator. Start to skewer the kebabs, removing as much of the marinade as you can. Discard the unused marinade. Alternate the meat with the veggies. Set the skewed kebabs onto a clean platter or tray as you go.
Preheat your grill or grill pan and oil well to prevent sticking. On medium high, direct heat, add the kebabs to the grill. Let them cook about 5-6 minutes each side until cooked through.
I serve these with fresh lemon wedges with extra kebabs that are just filled with the veggies. It’s great over quinoa. I cooked my quinoa with low sodium chicken broth instead of water. I added some chopped, fresh spring onions at the start of the cooking process and let the onions and the stock flavor the quinoa.
For the Quinoa (So easy and good!)
Into a small sauce pan, add 2 cups of low sodium chicken stock (or you can use water) and 1 cups of quinoa. Add 1/3 cup chopped, fresh spring onions. I use all the white parts and almost all the green parts as well. Turn the heat on high and let it all come to a boil. Once it’s boiling, reduce the heat to very low, cover and cook until all the liquid is absorbed, about 15 minutes. Fluff with a fork and serve with the kebabs.
Ingredients
For the Kebabs
- 1 1/2 lbs boneless, skinless chicken breasts or boneless chicken thighs
- 1 cup Greek yogurt (Full, 2% or non-fat)
- 1 tablespoon olive oil (if using non-fat Greek yogurt)
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons dried, crushed oregano
- 1 tablespoon lemon zest (from about 2 large lemons)
- Juice of 1 lemon
- 3/4 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 4-5 large cloves of garlic, chopped
- 1/2 red onion
- 1 bell pepper (any colors)
Garnish - lemon wedges, chopped parsley
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups low sodium chicken broth (or you can use water)
- 1/3 cup chopped fresh spring onions, white and green parts
Instructions
- Rinse and pat dry the chicken, cut into evenly sized pieces, about 2 inches by 2 inches. Set aside.
- Into a medium sized bowl, add 1 cup Greek yogurt. You can use whole, 2% or non fat. If you use non-fat yogurt, add 1 tablespoon olive oil to the marinade.
- Add the minced garlic, rosemary, lemon zest and juice, dried oregano, salt and pepper, mix to combine.
- Add the chicken and toss to coat completely. Cover with plastic wrap and let the chicken marinate at least 3 hours, but up to 24 hours. Soak wooden skewers at least 1 hour before using.
- Remove the chicken and allow it to come to room temperature, about 30-60 minutes.
- Cut the onion and the bell pepper into about 2 inch size pieces.
- Alternating the chicken and vegetables, skewer onto the wooden skewers, eliminating as much of the marinade as possible. Put the skewers onto a clean platter as you work.
- Heat your grill pan or outdoor grill. Make sure to oil the pan or grill to prevent sticking.
- Cook the skewers about 6 minutes each side until cooked through.
- Serve with lemon wedges and garnish with freshly chopped parsley.
For the Quinoa
- Into a medium sized sauce pan, add 2 cups of chicken broth or water with the quinoa and the chopped onions. Bring the mixture to a boil. Once it is boiling, cover and reduce heat to very low. Let it cook until all the liquid is absorbed, about 15 minutes. Fluff with a fork.
- Karen Harris https://www.bittersaltysoursweet.com
