Kristin Croak

Greek Chicken Kabob

with a zesty greek marinade

Ingredients

• 1 pound boneless skinless chicken breast
• 2 tablespoons lemon juice (from about half a lemon)
• 2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• ½ teaspoon garlic powder (or 3 cloves minced garlic)
• 1 teaspoon dijon mustard
• ½ teaspoon dried oregano
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 red onion

How to Make It

1. Place chicken cubes in large bowl. Add olive oil, lemon juice, dijon mustard, garlic powder, oregano, salt and pepper. Mix chicken together and let marinate in refrigerator for 15-30 minutes
2. While chicken is marinating, cut red bell pepper, green bell pepper, yellow bell pepper and red onion into 2×2 inch pieces (to be skewered). Cut chicken into cubes, about 1 1/2 inches long.
3. Preheat grill to medium-high heat.
4. Place peppers, onions and chicken pieces onto a skewer, leaving a small space in between each ingredient and alternating ingredients as desired. You should be able to get about 8 skewers total.
5. Grill skewers for 8-10 minutes on each side, or until meat is cooked through and vegetables are tender.
6. Serve kabobs with tzatziki sauce and whatever else you’d like (potatoes, rice, quinoa are all great options). Serves 4, 2 kabobs each.

Old Time fiddle &
Acoustic Celebration

September 25-27

Northern Gila County Fair

September 10-12