Last week I was finally able to uncover my grill and prepare it for the grilling season!! The weather was positively pleasant, so I grilled out on two nights. One night we enjoyed grilled strip steaks and the other night we enjoyed these kebabs.
If you are a longtime reader you might recall that I have problem with cooking vegetables and meat together on one stick. It seems that when the meat is done, the vegetables are still not cooked enough. And to cook the vegetables further, you run the risk of over cooking the meat. I am a big fan of just meat kebabs, like these Barbecue Chicken Kebabs with Bacon Rub (oh yum) or just vegetable kebabs. Having said that, I have been converted with this recipe. I think the keys to cooking the meat and vegetables properly are to have the pieces the same size and to skewer them the right way on the stick. The onion in this recipe is skewered around the chicken so that it becomes soft and tender. But what really makes this recipe stand out is the marinade for the chicken. Yogurt is the primary ingredient in the marinade. It is joined by olive oil, garlic, and herbs. I like to use 2% Greek yogurt, which provides its rich taste to the party of flavors. Once grilled to perfection, the kebabs are brushed with a lemon-basil dressing which really adds a nice, fresh flavor to both the chicken and the veggies.
Grilled Chicken Kebabs with Red Peppers and Red Onion
1/2 cup plain Greek yogurt
1/2 cup extra virgin olive oil, divided
4 cloves garlic, minced (about 4 teaspoons) and divided
2 teaspoons dried thyme
2 teaspoons dried oregano
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)
4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch pieces
2 Tablespoons chopped fresh basil
3 Tablespoons freshly squeezed lemon juice
2 red bell peppers, cut into 1-inch pieces
1 large red onion
In a medium bowl, whisk together yogurt, 1/4 cup of the oil, 1 tablespoon of the garlic, thyme, oregano, salt, pepper, and pepper flakes if using. Stir in the chicken. Cover with a sheet of plastic wrap and refrigerate for at least 3 hours and up to 6 hours. In a small bowl, whisk together the remaining 1/4 cup of oil, the remaining teaspoon of garlic, basil, and lemon juice. Cover and refrigerate while the chicken is marinating.
Trim the ends from the onion and cut into quarters. Peel away the first 3 outer layers; reserve the inner core for another use. Slice each quarter into 3 strips. Slice each strip into 3, 1-inch pieces.
Prepare a charcoal or gas grill for direct heat cooking.
Remove the chicken from the yogurt marinade; discard the marinade. Thread each skewer with 2 pieces of pepper, 1 piece of onion, 2 pieces of chicken, and 1 piece of onion. Repeat twice more ending with 2 additional pieces of pepper. Grill over high heat until the vegetables and chicken are charred on all sides and the chicken is cooked through, about 3 minutes per side. Transfer to a serving platter and brush kebabs all over with the lemon dressing. Enjoy!
Source: Adapted from cookscountry.com