Saturday, June 19, 2010

Marinated chicken kabobs

saddest picture ever of on a food blog
I indeed took a picture, of a picture, in a magazine, from photo booth, sitting on my porch. Why you ask? I scoured the web for a real picture with no luck, and last night after grilling these delectable chicken morsels- they were gone in an instant.
This is a delicous fresh tasting marinade! It made the chicken tender and flavorful. I will definitely be making them again.

Marinated Chicken Kabobs- Everyday Food Magazine
1 cup plain Greek style yogurt
8 teaspoons fresh lemon juice
8 teaspoons chopped fresh dill (I use dried, approx 2 tbs)
Coarse salt and ground pepper
4 boneless skinless chicken breast cut into 1 1/2 inch pieces

In a medium bowl, combine yogurt, lemon juice, dill, salt and pepper seasoned to your taste.
Add chicken and stir to coat well. Let marinate in fridge 1 hour up to overnight.

If using wooden kabob sticks, make sure to soak in water to prevent burning. Thread chicken 6 or 7 pieces at a time on a stick.
Place on the grill or broil in the oven until cooked through and brown in spots turning occasionally, 10-12 minutes.
Serve along side salad and lemon wedge.
Makes about 15 kabobs.
Would taste delicious with fish as well.