Greek Influenced Chicken And Mushroom Kabobs
From keni 13 years ago
- 30 min+ to make
- Serves 6
This chicken, marinated in thick Greek yogurt, produces a wonderful, melt in your mouth delicacy! These can be grilled or broiled and will only take a few minutes per side, if you cook them already cubed!
Ingredients
- 3lbs boneless, skinless chicken(thighs or breasts), cubed into bite sized pieces shopping list
- 12oz fresh mushrooms, whole shopping list
- juice from 1 lemon shopping list
- 1 1/2 cups Greek yogurt(use the "strained" variety, if you can find it. It's thicker! :) shopping list
- 2 cloves garlic, minced shopping list
- 1/4 cup fresh cilantro(I just rubbed it, didn't bother to chop) shopping list
- 1t red pepper flakes shopping list
- 1t ground coriander seeds shopping list
- 1 1/2t ground cumin seeds shopping list
- kosher or sea salt and fresh ground black pepper shopping list
How to make it
- Combine all ingredients other than salt, pepper, chicken and mushrooms.
- Add chicken to large bowl and mushrooms to smaller bowl and sprinkle both with salt and pepper. See Photo
- Pour 3/4 of the marinade over the chicken pieces and toss to coat. See Photo
- Reserve rest of the marinade and the mushrooms.
- Refrigerate all for a couple of hours(mine was only 2, and it was extremely tender)
- Toss remaining marinade with mushrooms.
- Thread meat and mushrooms on metal or soaked bamboo skewers and grill or broil for about 5-7 minutes each side.
- Serve immediately with cherry tomatoes, mixed, marinated olives, warmed flat bread, and rice!
- *I don't mix veggies and meats when doing kabobs cus I don't like my veggies over done..so, in this case, the mushrooms took about half the time the chicken did, to our liking.
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