Greek Grilled Chicken Skewers
3 lbs. boneless, skinless chicken breast
8 12″ skewers
1⁄2 cup fresh lemon juice
1⁄2 cup extra-virgin olive oil
2 tbsp. fresh oregano, chopped
Tomatoes, cucumber, and onions, chopped
Cut chicken breasts into bite-size pieces and thread on eight 12″ skewers.
In a shallow pan (large enough for skewers), mix fresh lemon juice, extra-virgin olive oil, and chopped fresh oregano. Season with salt, then add skewers, cover, and refrigerate for 2 hours.
2 (8 ounce) containers plain yogurt 2 cucumbers – peeled, seeded and diced 2 tablespoons olive oil 1/2 lemon, juiced salt and pepper to taste 1 tablespoon chopped fresh dill 3 cloves garlic, peeled In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
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