Thursday, July 3, 2008

Grilled Chicken Kabobs

Looking for something different for the family party? Here's a tasty, healthy recipe to put on your 4th of July grill.

Bedfellow #6

Grilled Chicken Kabobs

1/3 c. olive oil
1/3 c. lemon juice
1/3 c. chopped oregano
1/4 t. salt
1/2 t black pepper
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1 1/2 in. pieces
1 fennel bulb, wedged and blanched in boiling water
12 oz. Yukon Gold potatoes (1 1/2 c.), quartered and blanched in boiling water
1 red onion, cut into 1 in. chunks
1 1/3 California Ripe Olives, whole, drained
1 c. nonfat, plain, yogurt
1 t. chopped lemon zest
1 T. chopped chives

1. Whisk in large bowl oil, lemon juice, oregano, salt, and 1/4 t. pepper. Add chicken, fennel, potatoes, and onion. Toss gently to coat. Cover and refrigerate 1 hour.

2. Place 36 olives in a small bowl and set aside. Place remaining olives in the bowl of a food processor. Add yogurt, lemon zest, and remaining black pepper, and pulse until combined. Stir in chives, cover, and refrigerate.

3. Make kabobs by threading on 12 bamboo skewers, that have been soaked in water for 15 minutes. Alternate ripe olives, chicken, fennel, onion, and potato, ending with chicken or olive.

4. Grill over medium-high heat for 3-5 minutes per side. Serve with yogurt and olive dipping sauce.

Makes 6 servings (2 skewers per serving)

Have a wonderful 4th!!

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