This chicken recipe is delicious, if I do say so myself! Moist and incredibly flavored, with the spice from crushed red peppers and the tanginess from the acids in the lemons, these skewers are as good as I have ever had. But what makes it the best for me is cooking this on a BBQ, so when deciding to use this recipe on summer day, consider a BBQ before anything else.
Ingredients:
2 1/4 pound skinless & boneless chicken breasts, cut into 1/4-inch cubes 2 teaspoons of dried crushed red peppers 1 cup Greek Yogurt 3 tablespoons of extra-virgin olive oil 2 tablespoons of red wine vinegar 2 tablespoons of tomato paste 2 teaspoons of coarse kosher salt 1 teaspoon freshly ground black pepper 6 garlic cloves, peeled then flattened 1 thinly sliced lemon cut into rounds Bamboo skewers, soaked in water, 30 minutes prior
Procedures:
1) Place the dried crushed peppers in large bowl and mix 2 tablespoons warm water and let sit until a paste forms, which can take up to 5 minutes. 2) Add the yogurt, the olive oil, the red wine vinegar, the tomato paste, 2 teaspoons of coarse salt and 1 teaspoon of black pepper to the spice mixture in a bowl, then whisk to blend. Then stir in the garlic and lemon slices, and then add the chicken. Cover with saran wrap and place in a refrigerator for at least 1 hour, but longer is better. 3) Once you are ready to cook the chicken on skewers, light up the BBQ, thread the chicken pieces onto the soaked skewers, spreading equally. Once dressed, sprinkle each skewer with salt and pepper then grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Once complete, transfer the skewers to the platter. 4) Drizzle some Greek Yogurt over the skewers for a final touch and viola!
Enjoy!
bon appetit
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