Lebanese Chicken Kabobs

¼ C. plain yogurt
2 T. each olive oil and lemon juice
2 T. finely chopped mint
2 cloves garlic, minced
½ t. salt
¼ t. pepper
4 chicken breasts, boneless and skinless

  • In medium bowl, combine all ingredients except chicken
  • Cut chicken into 1” chunks
  • Add to marinate, cover and refrigerate for at least 1 hour or up to 8 hours
  • Remove from fridge 30 minutes before cooking
  • Tread chicken onto skewers
  • Place on greased grill over medium-high heat or broiler pan about 4” below preheated oven broiler
  • Cook, turning occasionally for about 12 minutes or until chicken is no longer pink inside
  • Serve wrapped in a warm pita with shredded lettuce, tomato wedges and chopped onion
  • Top with hummus, garlic mayonnaise or tzatziki sauce

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