2 lbs chicken breast, cut into large chunks
Marinade:
1 onion, peeled and thickly sliced
4 cloves garlic, peeled, crushed and chopped
2 t salt
1 tsp ground black pepper
½ C fresh lemon juice
½ tsp ground cumin
1 tsp dried oregano
3 T extra virgin olive oil
1 cup plain whole-milk greek style yogurt (8ozs)
2 T tomato paste
2 t crushed red pepper + 2 t paprika (mixed in 1 T warm water to form paste)
Directions: Mix all ingredients and pour over chicken and into plastic bag. Refridgerate 2 hours.
Tip: Remove as much air as possible from plastic bag to increase marinade efficiency.
Baste:
½ C melted butter
2 T lemon juice
½ tsp black pepper
½ tsp oregano
Directions: Mix together and keep warm on stove.
Kabob Directions:
1. Preheat grill to medium.
2. Remove chicken from marinade and skewer (leave a little space between each piece of chicken)
3. Grill 4-6 minutes per side or until done.
4. Serve over dill rice
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