Garlic Greek Yogurt Chicken Kebabs
Have you tried marinating your chicken in yogurt before grilling? It’s a super-magical thing that keeps it wonderfully moist and delicious. I decided to kick up my yogurt marinade with flavor this time … I added loads of garlic and Sundried tomato pesto (Pesto Rosso).
This makes a lot of marinade, but I didn’t actually cook up THAT much chicken. I tried freezing about half the marinade … will have to get back to you on how well that worked. This is the first time I’ve tried freezing a yogurt marinade.
I think you could definitely UP the seasoning to yogurt ratio even more, but then I like my food to have a bold flavor. If you want a more subtle taste, leave it as is. If you want to kick up the flavor, increase the pesto, garlic, and Italian seasoning.
- 2 cups Greek yogurt
- 1 cup milk
- 8 cloves garlic, peeled & chopped
- 2 - 4 Tablespoons Pesto Rosso (a.k.a., Sundried Tomato Pesto ... recipe here)
- 1 Tablespoon Italian seasoning
- 1 Tablespoon Red Robin seasoning (recipe here)
- Several large boneless, skinless chicken breasts, cut into chunks (the marinade will be enough for 4 - 6 large chicken breasts)
- Fresh veggies (I used red bell pepper chunks, cherry tomatoes, red onion chunks and sliced zucchini)
- Mix together the Greek yogurt, milk, garlic, Pesto Rosso and seasonings to make the marinade.
- Put the chicken chunks into a container or bowl and pour the marinade over. Let the chicken marinate for at least 2 hours or overnight, stirring a couple times to ensure all the chicken chunks get a good "bath". If using wooden skewers, make sure you soak them in water for at least an hour prior to cooking
- Heat up the grill. Thread the chicken chunks onto skewers with vegies interspersed and grill the kebabs over high heat till seared, then move to low heat until the chicken is done.
- Serve over hot cooked rice or quinoa or a bed of mashed potatoes.
Cook time & total time do not include marinating time.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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