Greek Chicken and Baby Red Potato Kebabs!
This is an incredible and healthy recipe for the Summer grill! All brought together with a tangy marinade and feta-yogurt dipping sauce!
Servings: 6 servings
Equipment
- Grill
Ingredients
- 1 pound chicken, boneless, skinless, cut into 1 inch pieces
- 1 bag small baby red potatoes
- 1/2 red onion, cut into bite size pieces bell pepper, zucchini optional
- 4 tbsp. olive oil plus more
- 2 tsp dried oregano or 1 tsp fresh, chopped
- 4 1/2 tbsp. red wine vinegar
- 3 garlic cloves, sliced thinly
- 1 tsp salt
- 1/2 tsp pepper
- 3 lemons
- 1/4 cup mint leaves, chopped finely
- 1/2 cup feta cheese
- 1/4 cup Greek yogurt
Instructions
- In medium size bowl combine the olive oil, 1 lemon juiced, garlic, salt, pepper, and red wine vinegar. Whisk. Reserve 1/4 cup of the marinade and pour the rest into a zip lock or bowl with the chicken and onions. Refrigerate and let marinade for at least 30 minutes. I prefer 2 hours or overnight.
- Soak the skewers for 15 minutes in water before assembling.
- Carefully poke the baby reds one at time onto a skewer. Take a sharp knife and cut the potato at one end, turning in a circle, cutting as you move to make a curly potato. If you don't want to take the time do this, you could halve the potatoes and skewer. Brush the potatoes with the reserved marinade.
- Assemble the chicken and red onions
- Grill turning occasionally for about 15 minutes or cooked through. I always put the potatoes on about 5 minutes before the chicken.
- While that is grilling lets make the dip. In small bowl add the yogurt, feta, 1/2 tbsp. of red wine vinegar, and mint. Whisk well.
- Pop all skewers on serving platter with the dip. I like to squeeze some fresh lemon over the top and swerve with some additional slices.
- ENJOY!
