Grilled Greek Lemon Chicken Kebabs
Serve these chicken kebabs over a Greek salad alongside toasted pita bread and homemade Tzatziki sauce.
The lemon vinaigrette in this recipe does double duty as the marinade for the chicken and the dressing for the salad. There will be plenty of left over dressing. I recommend tossing the leftover dressing with potatoes and roasting them for a delicious side dish later in the week.
1 cup extra virgin olive oil
6 Tbsp fresh lemon juice
1 large shallot, quartered
2 cloves of garlic, chopped
4 sprigs oregano, or 1 Tbsp dried
1/2 cup fresh parsley leaves
1/2 tsp salt
1/4 tsp pepper
1 lb chicken breast cut into medium chunks
1 head romaine lettuce, or greens of choice
1 cup cherry tomatoes
1 cucumber, seeded and chopped
1 can chickpeas, rinsed
1/4 cup chopped red onion
1/4 cup kalamata olives, chopped
1/4 cup basil and/or parsley, chopped
1/2 cup grated peeled, seeded cucumber; squeeze out excess water
1/2 cup Greek yogurt, plain
1 Tbsp fresh dill, chopped
1/2 tsp white wine vinegar
1 garlic clove, minced
1/4 tsp salt
1/4 tsp pepper
2 whole grain pita bread slices
1. Place all vinaigrette ingredients (olive oil through pepper) in a food processor. Puree until mostly smooth. Put chicken in a zip lock bag with 1/3 cup of the dressing. Marinate in the refrigerator at least 2 hour or overnight.
2. Heat grill over high heat then turn down to medium high. Place chicken on skewers and discard dressing in the bag. Grill chicken until internal temperature reached 155 degrees, about 10 minutes per side. Remove from grill, cover, and let rest 5 minutes before eating.
3. While the chicken cooks, place all salad ingredients in a bowl.
4. Make tzatziki sauce by combining all ingredients in a bowl. Warm pita on the grill during the last few minutes of cooking the chicken.
5. To assemble: Place salad on the plate and top with the chicken and additional lemon vinaigrette. Serve alongside warm pita and tzatziki sauce.