|Greek Chicken Kebabs with Tzatziki Sauce|
Via Cooking Classy
Skewers, kabobs or kebabs - whatever you choose to call them - are a great summertime meal. Perfect little portions of your choice of meat and veggies. Fresh and light! So fire up the grill and give these recipes a go!
Greek Chicken Kebabs with Tzatziki Sauce
Yield: About 9 kebabs
1 3/4 - 2 lbs bonless skinless chicken breasts, diced into 1 1/4-inch cubes
1/4 cup + 2 Tbsp olive oil, divided, plus more for grill
3 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
3 cloves garlic, minced
2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp ground coriander
Salt and freshly ground black pepper
2 large red bell peppers, diced into 1 1/4-inch pieces
3 small zucchini (nearly 1 lb), sliced into rounds slightly under 1/2-inch thick
1 large red onion, diced into 1 1/4-inch wedges
1 medium cucumber (about 8 oz), peeled, seeded and chopped into chunks*
1 tsp salt, plus more to taste
2 (5.3 oz) containers plain Greek yogurt (1 heaping cup)
1 clove garlic, finely minced
1 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
1 Tbsp chopped fresh parsley, plus more for garnishing kebabs
1 Tbsp chopped fresh dill (or 1 tsp dried)
Freshly ground black pepper
For the kebabs:
In a bowl whisk together 1/4 cup olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme, coriander and season with salt and pepper to taste.
Place chicken in a gallon size resealable bag, pour olive oil mixture over chicken and press chicken into marinade. Seal bag and refrigerate 45 minutes to 2 hours (no longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients). If using wooden skewers soak them in water for 30 minutes.
Drizzle and toss veggies with 2 Tbsp of the olive oil and season lightly with salt.
Preheat a grill over medium-high heat. Thread a red bell pepper, red onion, zucchini, 2 chicken pieces on to skewer and repeat twice. Brush grill lightly with olive oil, place skewers on grill and grill until chicken registers 165 degrees in center, about 7 - 9 minutes, rotating once halfway through cooking. Garnish with parsley, serve warm with Tzatziki sauce.
For the Tzatziki:
Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.
Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop fine (if there's excess liquid drain it off).
Pour cucumbers into a mixing bowl add Greek yogurt, garlic, lemon juice, olive oil, parsley, and dill and season with salt and pepper to taste. Whisk to combine. Store in refrigerator in an airtight container.
|Lemon and Dill Barbecue Salmon Kabobs|
Via Plating Pixels
Lemon and Dill Barbecue Salmon Kabobs
Prep time: 40 mins Cook time: 10 mins Total time: 50 mins
16-ounces fresh or frozen salmon fillets
1/2 cup white wine vinegar
2 teaspoons fresh lemon juice
1/2 teaspoon fresh grated lemon zest
2 tablespoons fresh chopped dill
1 large zucchini, sliced into ⅛-inch pieces
Metal or wood skewers (if using wood, soak in water for at least 30 minutes to prevent burning)
Salt and pepper to taste
2 tablespoons cooking oil
Thaw salmon if frozen. Rinse salmon and pat dry with paper towels, cut crossway into 1/2 -inch wide strips and place in large ziplock bag. Add vinegar, lemon juice and zest, and fresh dill to bag. Seal tightly and shake to combine. Marinade in refrigerator for 30 minutes at most (do not marinade longer or the vinegar will start to cook the salmon).
Preheat gas or charcoal grill to medium heat. Remove salmon from bag and discard marinate. Thread salmon pieces accordion-style (see pictures above for reference) onto skewers, alternating with zucchini slices. Sprinkle with salt and pepper.\
Wet a paper towel with cooking oil and rub onto grill to prevent sticking. Immediately place skewers on grill. Cook uncovered for 6-10, rotating every few minutes, until grill marks appear and fish is flaky when tested with a fork. Optional: squeeze more lemon juice on top when serving.
|Lemon Garlic Shrimp Kabobs|
Via Damn Delicious
Lemon Garlic Shrimp Kabobs
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 servings
1 1/2 pounds medium shrimp, peeled and deveined
4 lemons, thinly sliced and halved
Kosher salt and freshly ground black pepper, to taste
1/4 cup unsalted butter, melted
1/4 cup freshly squeezed lemon juice
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
2 tablespoons chopped fresh parsley leaves.
Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Thread shrimp and lemon halves onto skewers. Place skewers onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 5-7 minutes.Or hese can be grilled over medium high heat, about 3-4 minutes per side.
Melt butter in a medium skillet over medium high heat. Stir in lemon juice, garlic, oregano, thyme and basil until fragrant, about 2 minutes; season with salt and pepper, to taste.
Serve shrimp skewers immediately, brushed with butter mixture and garnished with parsley, if desired.