Todd's Chicken Kabobs
Egle
From Channel 5.
ingredients
- 5 large chicken breasts
- 2 large onions, roughly sliced
- Marinade:
- 1 c. Greek-style plain non-fat yogurt
- 1/2 c. extra virgin olive oil
- 2 T fresh squeezed lemon juice
- 2 T lemon-pepper
- 1 tsp. ground saffron, dissolved in 2 T hot water
- For Basting:
- Juice of 2 lemons
- 1/4 c. butter, melted
- 1/2 tsp. salt
- 1/3 c. fresh parsley, minced
- 1 tsp. ground saffron, dissolved in 2 T hot water
directions
- 1
Combine all of the marinade ingredients in a large bowl and beat well with a fork. Cut the chicken into 1-inch cubes. Add the chicken and onions to the marinade. Cover and refrigerate for four hours or overnight.
- 2
Spear the chicken cubes onto skewers and place on a grill with onions. Combine the basting ingredients and brush over the chicken and onions as it cooks. Grill for 5 to 7 minutes or until chicken is cooked through (times will vary based on the heat of the grill and thickness of the chicken).
- 3
Slide the kabobs off the skewers. Garnish with lemons.
- 4
This dish is also great with roasted vegetables (peppers, onions, zucchini, eggplant) on the side.
Source: Epicurious
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews