- 4
Ingredients
- Marinade:
- 1/2 cup thinly sliced onion
- 2 tablespoons olive oil
- 1 1/2 teaspoons fresh lemon juice
- 1 1/2 teaspoons finely chopped fresh parsley
- 1/4 teaspoon dried oregano
- 1 bay leaf
- 1 pound skinless boneless chicken breast, cut into 32 bite-sized pieces
- Skewers:
- 1/2 red onion, cut into 8 (1-inch) pieces
- 1/2 large green bell pepper, cut into 8 (1-inch) pieces
- 8 button mushrooms
- 8 large cherry tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Tzatziki Sauce:
- 1 cup chopped cucumber
- 1/4 teaspoon salt
- 1 carton plain low-fat yogurt (8 ounce)
- 1 1/2 teaspoons chopped fresh parsley
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon olive oil
- 1/8 teaspoon black pepper
- 1 clove garlic, minced
Preparation
Step 1
1. To prepare marinade, combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 3 hours; turn occasionally.
2. Prepare grill.
3. Remove chicken from bag; discard marinade. Thread 4 chicken pieces, 1 piece each red onion and bell pepper, 1 mushroom, and 1 tomato alternately onto each of 8 (10 inch) skewers. Sprinkle with salt and black pepper.
4. Place kabobs on grill rack coated with cooking spray; grill 12 minutes or until chicken is done, turning once. Serve with Tzatziki Sauce.
5. For sauce, place cucumber in a colander over a bowl; sprinkle with salt. Toss gently to coat. Cover and chill 1 hour.
6. Rinse with cold water; drain well. Squeeze until barely moist.
7. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Combine cucumber, yogurt, parsley, and remaining ingredients.
This was great! Marinated the chicken 24 hours, which I'd do again. Vidalias would be good on the skewers instead of red onions. Tzatziki sauce was also easy and good.