YOGURTY MARINATED CHICKEN SKEWERS
Steps:
- If using wooden skewers, soak them in water for 30 minutes.
- Thread the chicken, red onion, zucchini and bell pepper on the skewers, alternating and pushing the pieces close together to fill the skewers tightly. Put the skewers in a baking dish or other nonreactive container that will fit them in one layer. Sprinkle all over with 1 teaspoon of the salt.
- Combine the yogurt, lemon juice, parsley, mint, honey, cumin, cayenne, garlic and remaining 1 teaspoon salt in a medium bowl and whisk until smooth. Whisk in the olive oil. Pour all but about 1 cup of the marinade over the skewers and turn to coat them well. Cover and refrigerate the skewers and reserved marinade for at least 1 hour and up to 6 hours. Remove from the refrigerator 20 minutes before grilling to return to room temperature.
- Preheat an outdoor grill or a 2-burner grill pan to medium heat and brush with olive oil.
- Remove the skewers from the marinade and brush off the excess. Grill, turning occasionally to evenly char all sides, about 10 to 12 minutes. Serve the skewers with the reserved marinade as a dipping sauce.
CHICKEN SPIEDIE SKEWERS WITH ITALIAN DRESSING
Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn't stop you from putting them on soft Italian bread, either.
Provided by Chris Morocco
Categories Chicken Grill Grill/Barbecue Dinner Summer Quick & Easy Skewer Bon Appétit
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk garlic, vinegar, peppers, mayonnaise, sugar, dried oregano, and 1/2 cup oil in a medium bowl; season with salt and pepper. Transfer half of dressing to a small bowl; cover and chill until ready to serve.
- Cut chicken thighs lengthwise into long strips, about 1"-1 1/2" wide (you should get 2-3 pieces per thigh). Combine chicken and remaining dressing in a large resealable plastic bag. Seal bag, pressing out any air. Turn to coat and chill at least 20 minutes and up to 1 day.
- Prepare a grill for medium-high heat; oil grate. Remove chicken from dressing; discard dressing. Thread 2 pieces of chicken onto each skewer. Season chicken lightly with salt and grill, turning occasionally, until golden brown and cooked through, 8-10 minutes.
- Meanwhile, drizzle onion with oil; season with salt. Grill until browned on both sides but still firm in center, about 3 minutes per side. Transfer to a large bowl and add tomatoes and a couple splashes of reserved dressing. Toss to coat; season salad with salt and pepper. Top salad and chicken with oregano leaves.
- Serve chicken with salad, reserved dressing, and lemon wedges for squeezing over.
GRILLED CHICKEN CAESAR SALAD SKEWERS
A gourmet twist for the Caesar salad: Thread marinated chicken and cubes of Italian bread on skewers and give 'em a good grill. It's worth the extra step!
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Pour 1/4 cup dressing over chicken in shallow glass dish; turn to evenly coat chicken with dressing. Refrigerate 30 min. to marinate. Meanwhile, mix 2 Tbsp. of the remaining dressing and 2 Tbsp. cheese.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Thread chicken onto 6 skewers; thread bread onto 6 separate skewers. Grill chicken skewers 5 min.; turn. Brush bread with 1 Tbsp. of the remaining dressing. Add to grill with chicken. Grill 5 min. or until chicken is done and bread cubes are lightly toasted, turning occasionally.
- Toss lettuce with dressing mixture; place on serving plate. Arrange chicken and bread over lettuce. Drizzle with remaining dressing; sprinkle with remaining cheese and the pepper.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
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