Napa Grilled Chicken Kebabs Recipes

Steps:

• Cut the white and light green parts of the scallions into 1 1/2-inch pieces; set aside. Chop the dark green parts and transfer to a blender. Add the dill, parsley, olive oil, 3 tablespoons water and 1/2 teaspoon salt and puree until smooth. Stir in the red pepper flakes. Remove 2 tablespoons of the puree to a small bowl for the sauce; refrigerate until ready to use. Transfer the remaining puree to a large bowl. Add the chicken and toss to coat. Let marinate in the refrigerator at least 4 hours or overnight.
• Soak 8 wooden skewers in water for 30 minutes to prevent scorching. Preheat a grill to medium. Thread 2 chicken thighs onto double skewers, placing lemon wedges and scallion pieces between the thighs; season the kebabs generously with salt and pepper. Oil the grill grates. Grill the kebabs until the chicken is lightly charred and cooked through, 8 to 10 minutes per side. Transfer to a cutting board and let rest 5 minutes.
• Mix the yogurt with the reserved scallion puree and season with salt. Cut the chicken in half to separate each pair of skewers. Squeeze the grilled lemon over the chicken; serve with the yogurt sauce.

Steps:

• Start by cleaning and oiling your grill. Then, heat it to 500-550 degrees F.
• Mix the butter, wine, garlic, and parsley in a small bowl. Then, set aside at room temperature.
• Cut each chicken breast into 4 equal strips lengthwise. Assemble the skewers with a mushroom half, and then a strip of chicken folded in half, then an artichoke piece, then a cherry tomato. Repeat. Each skewer should hold 4 of each ingredient on them.
• Season each skewer with salt and black pepper and place them on the hot grill. Turn the skewers every 2-3 minutes until the chicken reaches an internal temperature of 165 degrees F. Pull the skewers to the front of the grill and baste them with the softened herb butter on all sides. Then, remove from the grill and dig in.